Cream of Asparagus Soup

Serving Size: 4
Preparation Time: 0:30


White mirepoix:

  1. Melt butter in a heavy pot.
  2. Peel and dice or chop the white mirepoix and asparagus stalks and trimmings. Save the tips for garnish.
  3. Cook slowly to sweat the mirepoix. When they are soft, add flour and stir.
  4. Add the liquid, bring to a boil with stirring, simmer 10 minutes.
  5. purée. Season to taste.
  6. Add the cream.
  7. Blanch the tips for garnish.

Important Note: Thick asparagus need the stalks peeled for 2/3 of their length, I save these in a baggie, and freeze them for when I make this soup. A 1/4 cup of frozen green peas you purée for this soup will green it up and not be noticed. Some thick asparagus have very woody stems at the bottom. Break these off and discard them. If you do use them, you will need to strain the puréed soup to remove the fibers.

Notes: This recipe is almost identical to the Cream of Mushroom, differing only in its main ingredient. You must adjust the technique just enough to deal with the nature of asparagus instead of mushrooms.


Steve's #20 Recipes:

About Making Soups

Cream of White Mirepoix Soup
Cream of Mushroom Soup
Cream of Asparagus Soup
Cream of Cauliflower and Pea
Cream of Potato and Leek
Bean and Bacon Soup
Purée of Peas with Ham
Purée of Lentil Soup with Smoked Sausage

©1996, Steve K. Holzinger. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007