Cream of Asparagus Soup. It’s Time for a Comeback

by Min Merrell
easy creams soup recipe

Cream of asparagus soup where have you been? 

Can you remember your last really good bowl of creamed soup? They’re pretty scarce these days so good for you if you can. Campbell’s Cream of Mushroom doesn’t count, nor does the fast-casual restaurant-driven broccoli cheddar, either.

The simple elegant Cream of Asparagus Soup has been elbowed aside, and it is well worth rediscovering. A real cream soup is a delicate and wonderful dinner starter or a lovely lunch dish. The method and ingredients are restrained so that the starring vegetable can shine. Springtime asparagus offers a great starting point for a cream soup. If you want to use the little tips for something else, make soup with just the stalks.  


For cream of asparagus soup, simply cook some onion or leek in butter, add broth—chicken or vegetable—and bring it to a simmer. Next, add the asparagus or other vegetable. When the vegetables are tender, whiz it all up with a handheld immersion blender right in the pot, or you can puree in batches in the blender or food processor.  

puree cream of asparagus soup

Stir in the cream and it’s soup. If the cream seems off-putting, remember that 1 cup of cream divided by 8 servings means just two tablespoons. You’ll be eating mostly vegetables. Half and half makes a nice creamy soup so skip the heavy stuff. Now don’t stop with asparagus—use this simple template with all kinds of vegetables like sautéed mushrooms, carrots, peas, cauliflower or potatoes. No need to raid the spice cabinet, either. Just season the soup with salt and pepper (white pepper if you have it). 

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