Cream of Asparagus Soup

Total Time:
1 hr 10 min
15 min
55 min

4 to 6 first-course servings

  • 2 pounds medium asparagus (2 bunches), cut in half crosswise
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 1 medium Spanish onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 7 tablespoons all-purpose flour
  • 3 parsley sprigs
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 tablespoon dry white vermouth
  • Copyright 2000 Television Food Network, G.P. All rights reserved
  • Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 7 1/2 cups of the cooking liquid.

  • Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.

  • Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.

  • Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.

  • Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.

  • Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.

  • Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.

View All

Cooking Tips
More Recipes and Ideas
3.9 17
I made this in my Vitamix in less than 10 minutes! Will definitely try this again. item not reviewed by moderator and published
This recipe is good!!! Made it, loved it!!! item not reviewed by moderator and published
I liked this recipe. I made it in about 45 min., I don't think that's too long for a homemade soup. It had a nice consistency and flavor, but the only thing I added more of was salt and pepper. A nice soup for spring like weather. item not reviewed by moderator and published
First of all, the recipe was written so poorly that if I didn't know how to cook, I would have tossed the entire thing down the disposal. Example: salt ice water?Why not salt the water for the asparagus? Everyone knows salt does not dissolve in ice water! I followed the basic recipe and found it to be tasteless. This was very disappointung and a waste of 2 lbs of wonderful asparagus. I gave it a boost with some worcestershire sauce and a dash of tabasco, but it wasn't worth the trouble. item not reviewed by moderator and published
excellent. instructions ought be more linear. could stand a bit more asparagus flavor, ie., don't use more than 8 C or water. straining and blending are important. item not reviewed by moderator and published
Just made this recipe and it was delicious. I did make a few changes, though. I didn't cook the asparagus separately, but chopped it up and added with the onions, celery and carrot. I also didn't strain it after it was blended as I had a very difficult time trying to get it through the sieve. It was delicious without straining, and I will definitely make this again. It was much easier and less time consuming to prepare using the shortcuts! item not reviewed by moderator and published
I followed the recipe PERFECTLY. It was husband's family has been in the restaurant business in the past...he was able to save the order to fix this garbage you need to add two chicken boullion cubes. 2 cups grated sharp cheddar, one more cup of cream and about 2 and a half tablespoon of salt, pepper to taste. After adding these items--very awesome item not reviewed by moderator and published
The end result was absolutely incredible. This recipe takes quite a bit of time to prepare. I made it the 1st time without a food process, the 2nd time with, and it cut down the time considerably - I also had a great strainer the 2nd time. With all the work, this soup is like liquid gold - you savour every sip. It's great for a romantic elegant dinner. item not reviewed by moderator and published
Delicious recipe! I had trouble with the straining so I gave up on it. There little bits of asparagus skin that couldn't quite be chewed through but it still tasted great and I don't mind little bits in my soup. Gave it a more rustic feel. item not reviewed by moderator and published
This is a very easy to make recipe and is delicious. I don't like asparagus very much but this way I can eat it with no problem. item not reviewed by moderator and published
creamy easy goodness in a bowl item not reviewed by moderator and published
fairly easy and incredibly tasty item not reviewed by moderator and published
This recipe is horrible and confusing by the time the average cook reads or trys to read this recipe they have given up and opened up a can of tomato soup!!! Cut the asparagus spears in half, cut the upper spear to your liking and put in a small saucepan, the lower half chop up into pieces with the onion and begin to sweat with kosher salt. Sweat Sweat Sweat and Sweat a little more and add chicken stock. Cook cook cook and cook a little more. Take a little of the stock and put just enough to cover the asparagus spears you got ready. Strain tbe stock from the asparagus pieces and onion into a new pot. Make your roux with butter and flour and cook until bubbly add to cooking stems and thicken to your liking. Cook cook add heavy cream (you don't need to get it hot) and add the cooked spears and remaining juice into the soup, season with salt pepper and tabasco and some lea and perrins just for the heck of it. White pepper is always nice if you have it at home but if not get up and go buy some! a little goes along way. Just a few thoughts item not reviewed by moderator and published
This is also one of my favorite soup, but it really took a lot of time to prepare. I don't think I would make it again. Is there a shorter way? item not reviewed by moderator and published
This ended up being alot to do almost constantly, and i made quite a few dirty dishes with it. It was tasty after i added a bit more cream and quite a bit more salt. item not reviewed by moderator and published
Absolutely astonishing. Worth all the effort. Although, I do not think it is a long process. I added garlic herbed croutons as a garnish. This is one of our favorite soups. item not reviewed by moderator and published
Although the soup tasted very good, it was very time intensive. I will probably look for a simpler recipe next time, just for that reason. My soup was not as creamy as I would have liked, but that was probably my error. item not reviewed by moderator and published
<p>The reason for putting salt in ice water is that it makes ice water colder.   I tested it once and lowered the water temp by four degrees Fahrenheit.  Also, you dissolve the salt in tap water *before* adding the ice.  Personally, I do not bother with that step, but thought I'd explain the reasoning with the ice water.</p><p>Also, I do not add any flour to my soup, I always thicken my asparagus soup with one grated or diced potato cooked with the other vegetables.  (Or add some leftover mashed potatoes  when pureeing.)   I think a real potato adds an extra layer of body and nutrition.  Also, I don't use onion, but leeks.  I grow lots of leeks and use them more than onions.  A spoonful of grated parmesan also adds a bit of flavor.</p><p>The simplest cream of asparagus soup is good for the best quality asparagus with plenty of its own flavor, and lets face it, that is going to be home grown asparagus.  For lots of supermarket asparagus, extra body - like the potato - adds some dimension and heartiness.  And don't forget that traditional seasoning to any simple creamed soup: a tiny tough of nutmeg at the end.  It just finishes it.</p> item not reviewed by moderator and published

Not what you're looking for? Try:

Asparagus Soup with Parmigiano Zabaglione

Recipe courtesy of Michael Chiarello