Go Back
Cream of Asparagus Soup Recipe

Cream of Asparagus Soup


  • 2 tablespoons butter
  • 1/2 cup onion chopped
  • 1/2 cup celery chopped
  • 2 garlic cloves minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 pound fresh asparagus trimmed and coarsely chopped
  • salt and pepper to taste


  1. First peel the tough skin off the bottom of the asparagus. If they are small, just wash them (no need to peel the bottoms).  Cut them into 1 inch segments, steam till tender (about 7-10 minutes)
  2. In a large pot, add 2 tablespoons butter, chopped onion, garlic and celery. Cook over medium heat till onions start to turn translucent (normally 4-5 minutes). Add chicken broth, stir and bring  to a boil.  Boil over medium heat for about 10 minutes or till celery is nice and tender.
  3. Add flour to the milk, make sure there are no lumps and stir flour and milk into the chicken broth. Stir so the milk will not scorch,  as it comes back to a boil it will start to thicken, take of heat.
  4. Add onion/ broth mixture along with your steamed asparagus to a blender. Save a few of the asparagus tops for garnish. ONLY FILL THE BLENDER HALF WAY and do not put the cover on tight. Just cover with a towel and mix. Blend till smooth and creamy (about 1-2 minutes).