One-Pot Wonders

Asparagus Soup

May 21, 2020
Photo by Sunnycovechef
Author Notes

This is a simple but deliciously creamy soup with the flavor of asparagus. It's meal when asparagus is in season. Serve it with a piece of bread slathered with creamy butter. —Sunnycovechef

  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 2-3
  • 1 pound green asparagus
  • 1 cup chopped white onions
  • 2 tablespoons butter
  • 1/2 cup 2 % milk or regular milk
  • 1/2 cup half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pinch freshly grated nutmeg
  • 1 teaspoon fresh lemon juice
In This Recipe
  1. Break off the woody ends from each asparagus spear, discard them and cut the rest into 1 inch pieces, leaving the tips intact. Keep the tips separate from the rest of the stems.
  2. Melt the butter in a medium-size heavy saucepan, add the onions and sauté them for about 3 minutes. Do not brown them. Add the asparagus pieces and cook them for a couple of minutes. Add the flour and sauté for another couple of minutes. Whisk in the chicken broth one cup at a time. Add the milk, salt, pepper and nutmeg, bringing it to a boil, then simmer covered for about 10 or more minutes. You want the asparagus to be very soft.
  3. Puree the soup with an immersion stick or in a mixer.
  4. Reheat the soup and add the half and half, season with additional salt, pepper, and lemon juice.
  5. In the meantime cook the asparagus tips in boiling water for about 2 minutes. When you serve the soup add the asparagus tips to the individual serving bowls.

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