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Cream of Asparagus Soup

A delicious use of those asparagus stalks.

Course: Appetizer, Soup
Cuisine: American
Keyword: asparagus, cream, creamy, soup
Servings: 4 cups
Author: HelenFern
  • 1-1/2 cup cleaned asparagus stems and pieces (Cut off woody end. If peel is tough peel it off with a potato peeler)
  • 2 cups cold water
  • 1/2 teaspoon salt
  • 1/2 cup whipping cream or half and half
  • 3 Tablespoons butter
  • 2 Tablespoons flour
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon garlic salt
  • 2 oz. Gouda cheese, grated or cut into small chunks.
  • additional salt and pepper to taste
  • Sour cream to garnish
  1. Place the stems, water and ½ teaspoon of salt into a saucepan and bring to a boil.  Reduce heat and simmer until they are soft and tender (slightly over-cooked).

  2. Place asparagus, water and cream into a blender.

  3. Blend on puree.

  4. In a saucepan, melt the butter.  Add the lemon pepper and flour and cook until the flour starts to brown slightly.  Whisk in the asparagus mixture and the salt.  As it starts to heat, stir in the cheese and cook until the cheese is completely melted.

  5. Add salt and pepper to taste and garnish each bowl with a dollop of sour cream.