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Cream of Asparagus Soup

Delicious asparagus soup, homemade chicken stock is the secret ingredient!


  • 2 lbs. Asparagus, peeled; tips reserved and blanched for about a minute in boiling salted water
  • 2 T. Butter
  • 1 medium Onion
  • 1 1/2 quarts Homemade chicken stock
  • 1/2 Cup Heavy cream
  • 1 T. Lemon juice
  • 1 tsp. Salt and pepper to taste

Toppings: blanched asparagus tips and creme fraiche.


  1. In a saucepan set over medium heat, add the butter, when it sizzles, add the onion, saute without browning.

  2. Add the chicken stock.

  3. Once the chicken stock is simmering, add the asparagus.

  4. Simmer until the asparagus is tender (if it cooks too long the asparagus will change color).

  5. Add the cream, bring to a simmer without boiling.

  6. Puree the soup with a hand held immersion blender.

  7. Season to taste with salt and pepper, add lemon juice.

  8. Serve with blanched asparagus tips and creme fraiche.