Total Time
Prep 5 mins
Cook 25 mins

Ingredients Nutrition


  1. Cook onion in butter until soft.
  2. Add flour and cook, stirring, for 4-5 minutes.
  3. Gradually add stock, stirring.
  4. Add cream and wine and bring to a boil.
  5. Reduce heat to a simmer, add asparagus and nutmeg and cook for 15-20 minutes.
  6. Puree in batches in a food processor or blender.
  7. Add salt and pepper to taste.


Most Helpful

This is a delicious spring time treat. The only changes I made were to use white pepper and fat free half and half. I really enjoy the use of the wine in the recipe. This is a keeper!!

Alleyjazz May 24, 2010

The wine in this soup gives it very good flavor. I added some fresh garlic. I followed the recipe except for I added the cream after the asparagus had simmered; I was afraid to add it before in case it would curdle. I pureed the soup with my hand blender. After I added the first cup of cream, I decided to omit the second cup or it would have been way too thin. I added about 2 oz of sharp white cheddar to help thicken it up. The nutmeg was a nice addition. I will definitely make this again; thanx for posting.

*Parsley* February 23, 2006

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