Carrie’s Experimental Kitchen

Cream of Asparagus Soup

Cream of Asparagus Soup made with fresh green asparagus, milk and vegetable broth is a favorite way to utilize leftovers.

Cream of Asparagus Soup made with fresh green asparagus, milk and vegetable broth is a favorite way to utilize leftovers. 

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I’m not particularly fond of asparagus; however, my husband and oldest daughter love it. I recently made it for them as a vegetable side dish with one of our dinners, but there was still quite a bit left over so I decided to make this Cream of Asparagus Soup using what I had left.

Cream of Asparagus Soup

Did you know that asparagus contains folate which is a cancer fighting food?  Folate is a B-vitamin that is naturally present in many foods like orange juice, spinach, romaine lettuce, dried beans, peas, peanuts and brussels sprouts. Our bodies need folate to make DNA and other genetic material and is also needed for the body’s cells to divide. So not only do these foods taste good, they’re good for you  (but you already knew that, right?).

Cream of Asparagus Soup made with fresh green asparagus, milk and vegetable broth is a favorite way to utilize leftovers. Click To Tweet

This soup is super easy to make and can be ready in about 30 minutes from start to finish. First, you’ll need to gather your ingredients: asparagus, butter, flour, vegetable broth, milk (or heavy cream) salt and pepper. If your asparagus isn’t cooked already, steam it over a double boiler for about 3-5 minutes or until the vegetable turns bright green; then chop it into small pieces.

Cream of Asparagus Soup made with fresh green asparagus, milk and vegetable broth is a favorite way to utilize leftovers. 

Once you have all of your ingredients, melt the butter in a medium saucepan over medium-high heat; then add flour to form a roux. Next, add your asparagus, vegetable broth and milk. Bring the mixture to a boil; then reduce the heat and allow to simmer for 15-20 minutes. Remove the soup from the heat and use your immersion blender to blend all of the ingredients together until smooth. Season with salt and pepper to your liking and your soup is ready!

If you do not have an immersion blender, you can pour the mixture into a regular blender, place the lid on; then hold it down with a dish towel while slowly pulsing the soup. You want to make sure you use a towel as when the soup is hot, it can cause the lid to pop off and you don’t want to burn yourself, trust me, I speak from experience. 😉

Cream of Asparagus Soup

Not only did they like this Cream of Asparagus Soup, they loved it. Of course, the soup would go even better with a crusty loaf of Italian bread or a side salad. ~Enjoy!

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Cream of Asparagus Soup
Cream of Asparagus Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Cream of Asparagus Soup made with fresh green asparagus, milk and vegetable broth is a favorite way to utilize leftovers. 

Course: Soup
Servings: 4
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 c. cooked asparagus, chopped
  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 3 c. vegetable broth
  • 1 c. milk (or heavy cream)
  • salt & pepper, to taste
Instructions
  1. Melt the butter in a medium saucepan over medium-high heat; then add flour to form a roux. 

  2. Next, add your asparagus, vegetable broth and milk. Bring the mixture to a boil; then reduce the heat and allow to simmer for 15-20 minutes. 

  3. Remove the soup from the heat and use your immersion blender to blend all of the ingredients together until smooth. Season with salt and pepper to your liking. 

Recipe Notes

* If your asparagus isn't cooked already, steam it over a double boiler for about 3-5 minutes or until the vegetable turns bright green; then chop it into small pieces. 

**If you do not have an immersion blender, you can pour the mixture into a regular blender, place the lid on; then hold it down with a dish towel while slowly pulsing the soup. (You want to make sure you use a towel as when the soup is hot, it can cause the lid to pop off and you don't want to burn yourself, trust me, I speak from experience.)

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Cream of Asparagus Soup made with fresh green asparagus, milk and vegetable broth is a favorite way to utilize leftovers. 

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*Originally posted October 2012/Updated March 2018 


6 Comments

  1. Angela
    October 22, 2012 at 3:27 pm - Reply

    I love your blog! You should post some of your stuff on FlauntMyFood.com

    A friend told me about it and that’s where I go to check out cool foods. I guess food bloggers post there, its pretty sweet. Anywho, love your site!

    • Carrie's Experimental Kitchen
      October 23, 2012 at 4:28 pm - Reply

      Thank you Angela, I’ll go take a peek! 🙂

  2. Shiloh Barkley
    October 23, 2012 at 2:45 am - Reply

    I am in a soup frenzy! Last night was Mexican meatball and tonight was sage and butternut squash. My first evah 5k was in June this year and it was the susan g komen race!!

    • Carrie's Experimental Kitchen
      October 23, 2012 at 4:28 pm - Reply

      Yum, I just love soup and congratulations on your first race!

  3. Jamie
    October 26, 2012 at 3:56 am - Reply

    great recipe. found your flaunted food and followed it here!

    • Carrie's Experimental Kitchen
      October 26, 2012 at 2:33 pm - Reply

      Thank you for stopping by Jamie, I’m glad you found me 🙂

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