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Cream of Asparagus Soup


2 tbsp. butter

1 clove garlic, minced

2 lb. asparagus, ends trimmed, cut into 1" pieces

Kosher salt

Freshly ground black pepper

2 c. low-sodium chicken broth

1/2 c. heavy cream, plus more for garnish

Kosher salt

Freshly ground black pepper

Freshly chopped chives, for garnish

Freshly chopped dill, for garnish


  1. In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.

  2. Using an immersion or regular blender, puree soup. If using a regular blender, be sure to stop and remove lid a few times to avoid overheating the soup. Return to pot, stir in cream, then warm over low heat. Season with salt and pepper to taste.

  3. Garnish with more cream and herbs.

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