Cream of Asparagus Soup

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Ready Time: 40 Min
  • Servings: 4 servings


  • 1 pound asparagus fresh
  • 1 small onion
  • 1 pinch salt
  • 1 pinch pepper
  • 3 tablespoon butter or margarine
  • 2 tablespoon flour
  • 2 count egg yolks
  • 1 tablespoon wine white
  • 2 teaspoon lemon juice
  • 4 cup chicken stock
  • 3 count parsley sprigs
  • 1/2 cup heavy cream
  • 1 cup croutons optional


    1. Wash and trim fresh asparagus; cut off tips and set aside (If using canned asparagus drain and reserve liquid. For both canned and frozen asparagus, cut off asparagus tips and set aside). Chop asparagus stalks and place in a large pot.
    2. Add chicken stock, onion, parsley, salt and pepper to taste (add reserved liquid from canned asparagus). Cover pot and simmer for 10-15 minutes or until asparagus is tender. Use a hand held emulsifier or place cooked asparagus and cooking liquid in container of blender or food processor and process until smooth. Set aside.
    3. Melt butter or margarine in a large saucepan; add flour and stir until smooth. Cook over medium heat for 1 to 2 minutes, stirring constantly; then slowly blend pureed asparagus into flour mixture. Bring soup to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Adjust seasoning to taste.
    4. While soup is cooking, place reserved asparagus tips in a small pan; add enough liquid (stock or water) to cover. Cook for 5 to 7 minutes or until tender. Drain tips, reserving cooking liquid. Place asparagus tips in equal portions in soup bowls or cups. Add cooking liquid to soup.
    5. In a small bowl, combine egg yolks and cream; mix well. Add a few spoonfuls of hot soup to egg-yolk mixture and blend well; then slowly add all of the egg-yolk mixture to soup, stirring constantly. Add wine and lemon juice to soup and heat gently. Do no let soup boil. If desired, add a few drops of green food coloring.
    6. Ladle hot soup over asparagus tips in soup bowls or cups. Garnish with croutons (croutons not incl. in nutrtion info)
Nutritional Information
Cream of Asparagus Soup

Servings Per Recipe: 4 servings

Amount Per Serving

Calories: 360

  • Total Fat: 27g
  • Cholesterol: 235mg
  • Sodium: 510mg
  • Total Carbs: 19g
  •     Dietary Fiber: 3g
  • Protein: 12g


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