Cream of Asparagus Soup

"An appealing-looking soup with a pleasing asparagus taste. Delicious hot or cold. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947"
photo by Summerwine photo by Summerwine
photo by Summerwine
Ready In:
4 cups




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

Questions & Replies

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  1. 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.)
  2. I really liked this recipe! I used a 10-ounce package of frozen asparagus and forgot to adjust the liquids accordingly, so I thought it would be too watery, but it didn't taste thin at all. I used low-fat soy milk, and it was very tasty, although I was a bit too liberal with the salt and pepper. Thanks for a great recipe!
  3. I used skim milk, so it turned out a little too thin, but the flavor was really great.
  4. How easy was this? Very easy! I’d give this 10 stars if I could! I used fresh asparagus for this and since it’s almost time for asparagus season I have practically memorized this recipe. I was a bit concerned the flavor would be bland with the amount of water this called for, but followed the directions properly. I needn’t have worried; this soup was smooth, creamy and delicious! Servings note: I halved this recipe as it was just for myself and it only made one soup/cereal bowl. I also garnished with a bit of lemon zest. This recipe has found a home in my favorites. Thanks Molly.



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