Cream of Asparagus Soup

Since I bought my house in 2009, every year at the end of April and through May I get very excited. You see, the wonderful woman that I bought my house from was a wonderful gardener and had a green thumb with her flowers – both things that I struggle with (Rich is a half-way-decent-ish gardener and I am working on the flower thing). Because of Marie’s skills (she was 89 and still living well and happily on her own –  may be all be so lucky) I end up with quite a few bunches of asparagus, during the season we get at least a dozen pieces every day

fresh from the garden to your bowl

huge bunch of asparagus from my 2009 harvest

We eat most of our asparagus fresh (& warm from the sun) right after picking it. We love it grilled as well.

This week I was craving some soup – so whipped up this Cream of Asparagus Soup. Putting some toasted garlic bread with fresh butter & parmesan on the side, we had a fresh, light, healthy, filling, quick, tasty dinner.


Just because its spring doesn’t mean that you need to give up ‘soup days’ – just come up with different ways to enjoy it.

SO – How do you enjoy your spring/summer soups!?

Cream of Asparagus Soup

[adapted from Simple Bites]

  • 1 1/2 tablespoon unsalted butter
  • 1/2 cup cleaned and chopped leeks
  • 1 1/2 tablespoons all-purpose flour
  • 3 cloves garlic, minced (about 1 tablespoons)
  • 1/3 cup dry white wine
  • 3-4 cups chicken or vegetable broth
  • 1 1/2 pounds trimmed green asparagus, cut into 1 inch pieces
  • 1 bay leaf
  • 1/2 cup milk
  • 1/2 – 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • dash nutmeg
  • 1/4 – 1/2 teaspoon fresh lemon juice, to taste
  • fresh Parmesan, for serving (if desired)

Melt the butter in a large dutch oven over medium heat. When melted, add the leeks and sauté until tender, about 5 minutes. Add the garlic and sauté an additional minute.

Stir in the flour, mixing well with the butter, and cook for 2 minutes. Whisk in the white wine. Make sure to scrape up any browned bits. Cook for 1 minute. Add 3 cups of broth, whisking to eliminate any lumps. Bring liquid to a simmer over medium-heat. Add the asparagus pieces and the bay leaf. Reduce to medium-low heat and cook for 7-10 minutes, or until the asparagus is tender.

Discard the bay leaf. Add the mixture to a food processor (or use that great immersion blender), working in batches if needed, and purée until soup is very smooth, about 2-3 minutes. Add the remaining 1 cup of broth, if needed. Pour the soup back into the pot over low heat. Stir in the cream, salt, pepper, nutmeg and lemon juice. Heat the soup for 2-3 minutes. Adjust seasonings to taste, and add extra liquid until preferred consistency is reached. If desired, grate a bit of fresh Parmesan on top.

Marie, the wonderful woman I bought the house from

Marie (asparagus-planting former home-owner) & Me

I also want to try this raw asparagus salad from Geny Foodie later this season too!


2 Responses to “Cream of Asparagus Soup”

  1. Rachel I love your blog!! You do such a fabulous job, and Rich awesome photography! Wish we had some asparagus in the backyard, every year I think I should plant – I might actually find the round tuit this year. Looks like a stellar recipe – will have to try it!


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