Cream of Asparagus Soup

So simple especially with Walla Walla asparagus!

Cream of Asparagus Soup

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Total Time: 1 hour 30 minutes
Servings: 8


  • 8 tablespoons ( 1 stick) unsalted butter
  • cups  chopped yellow onions (about 4 large onions)
  • quarts chicken stock, thoroughly defatted
  • pounds  asparagus
  • Salt and freshly ground black pepper, to taste
  • ½  cup  heavy cream


  • Melt the butter in a large pot over low heat and simmer the onions until very soft and golden, stirring often, about 25 minutes.
  • Add the chicken stock and bring to a boil.
  • Meanwhile, trim the tips from the asparagus and reserve. Cut about 1 inch from the butt ends of the asparagus spears; don't try to remove all of the tough parts, just the very woody ends. Chop the spears into ½ inch pieces and drop into the boiling chicken stock, cover, reduce heat, and simmer until the asparagus is very soft, 45 minutes.
  • Force the soup, broth and all, through the medium disc of a food mill. Return the puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, 5 to 10 minutes. If serving the soup hot, season with salt and pepper and serve.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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