Cream of Asparagus Soup

(from kintyre’s recipe box)

Source: Stir

Cook time: 20 minutes
Serves 4 people

Categories: not tried, soup


  • 1 large yellow onion
  • 2 pounds asparagus stalks, their tough bottoms snapped off
  • 2 tablespoons unsalted butter
  • Diamond Crystal kosher salt
  • freshly ground black pepper
  • 4 to 5 cups vegetable broth
  • 1/2 cup creme fraiche or heavy cream
  • 1 teaspoon fresh squeezed lemon juice


  1. Coarsely chop the onion.

  2. Cut the asparagus into 1 to 2 inch pieces.

  3. Melt the butter in a 4 quart pot under medium low heat, add the onion, and cook, stirring, until softened.

  4. Add the asparagus pieces, a couple pinches of salt and a few grinds of black pepper and cook, stirring occasionally for 5 minutes.

  5. Add 4 cups of vegetable broth and simmer, partially covered, until the asparagus is very tender, 15 to 20 minutes.

  6. Puree the soup in batches in a stand blender or use an immersion blender to puree it in the pot. (If you go the stand blender route, wait for the soup to cool a bit and fill the blender only 1/2 to 3/4 of the way full with each batch. Return the pureed soup to the pot.)

  7. Stir in the creme fraiche or heavy cream, then add up to another cup of broth if necessary to thin the soup to the consistency you prefer.

  8. If you refrigerate the soup overnight you are likely to want to add the additional broth before reheating.

  9. Taste, and season with salt and pepper.

  10. Stir in the lemon juice just before serving.

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