Say Hello to Spring with Cream of Asparagus Soup


has a special place in my heart: I love it so much that I actually tried planting it in my garden of  once, but then I realized it takes three years to grow. I'm much too impatient for that! Luckily, this cream of asparagus soup requires much less time. The most important thing about cooking asparagus is not to overthink it. They don't need much, so keep it simple. This  does just that! It's really yummy with a slice of crusty for dipping (or better yet, ).

How do you make cream of asparagus soup?

Well, with cream and asparagus! Okay, there are a few more steps. The key to a velvety-smooth soup is to make sure your asparagus are tender.


To achieve tenderness, I steam them for several minutes. If the asparagus are extra thick, you may have to steam them longer. Then, trim off the tips of the asparagus to save for a garnish and toss the rest of the asparagus into a blender with some of the water used to steam them. Blend until very smooth. Next, sauté onion and garlic in butter, sprinkle in some flour, and add the heavy cream and more of that steaming liquid. When it gets thick, pour in the asparagus puree and ta-da! It's one of the  you'll ever try.

Are heavy cream and half-and-half the same thing?

Nope! Half-and-half contains less milk fat than heavy cream.


If you don't have half-and-half, but have heavy cream and milk on hand, you can make an easy by combining 1 1/2 cups heavy cream with 1/2 cup milk for this recipe. You can also use all heavy cream, but the soup will be thicker.  

What other ways can you top cream of asparagus soup?

Bits of crispy cooked bacon, , a sprinkle of freshly grated parmesan cheese... use your imagination!

How long can you keep cream of asparagus soup in the fridge?

This soup will stay good for three to four days stored in an airtight container in the fridge. Reheat it over low heat on the stove, or just nuke it in the microwave for 30 seconds or so!


Can cream of asparagus soup be frozen?

Yes! It can be frozen for up to three months. When it comes time, thaw the soup in the refrigerator overnight and then slowly reheat it in a pot on the stove. The soup also keeps in the refrigerator for three to four days.

1 lb.

asparagus, ends trimmed

1 tsp.

kosher salt, plus more to taste

3 tbsp.

salted butter


onion, finely chopped


garlic cloves, minced

3 tbsp.

all-purpose flour

2 c.


1/2 tsp.

ground coriander

Black pepper, to taste

Step  1 Fill a large pot with 2 cups water and fit with a steamer basket. Bring to a boil. Add the asparagus and steam until tender, 3 to 4 minutes.


Remove the asparagus to a cutting board and pour the water from the pot into a large measuring cup; add more water if needed to equal 2 cups. Set the pot aside. Step  2 When the asparagus is cool enough to handle, trim off the tips and halve lengthwise; toss with a pinch of salt. Save these pieces for garnish. Add the remaining asparagus pieces to a blender with 1 cup of the reserved steaming water and blend until very smooth. Step  3 Melt the butter in the pot over medium heat. Add the onion and cook until it begins to soften, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds more.


Sprinkle in the flour and stir to combine. Step  4 Slowly whisk in the half-and-half and remaining 1 cup reserved steaming water until smooth. Season with 1 teaspoon salt and the coriander. Bring to a simmer and cook, stirring occasionally, until the mixture starts to thicken, 10 to 15 minutes. Step  5 Stir in the asparagus puree. Taste and adjust the seasonings (add more salt if it needs it!) and let the soup heat through. Ladle into bowls and garnish with the asparagus tips. Season with pepper.


news flash