Cream of Asparagus Soup

READY IN: 30mins
Recipe by mollypaul

An appealing-looking soup with a pleasing asparagus taste. Delicious hot or cold. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

Top Review by Kalipso435

Love it! I used 1 and a half times the fresh asparagus. It's a little thin with skim milk, so I add a cup of instant mashed potato flakes to thicken it a little. YUMMY! (We actually tried this recipe last summer, but since I'm getting ready to go home and make it for the third time since then, I figure it's about time to rate it.)

Ingredients Nutrition


  1. If using fresh asparagus, wash stalks and cut off the coarse ends.
  2. Cook the asparagus in 2 cups boiling water until tender.
  3. Drain, reserving 1 cup of the water.
  4. Cut off the tips, chop them and reserve.
  5. Put the chicken stock, onion, and reserved water in a pan and bring to boil.
  6. Add the asparagus and simmer for 5 minutes.
  7. Put through a strainer or vegetable mill or puree in a food processor or an electric blender.
  8. Return to the pot and add the milk or cream and salt and pepper to taste.
  9. Reheat and adjust the seasonings.
  10. Before serving, sprinkle with reserved chopped tips.

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