Cream of Asparagus Soup

    2 hours

    The perfect way to utilise fresh asparagus when it's in season. Asparagus is simmered with celery, chicken stock, potatoes and onions, before being pureed and blended with cream and seasonings.

    399 people made this

    Serves: 6 

    • 50g margarine
    • 1 onion, chopped
    • 3 sticks celery, chopped
    • 3 tablespoons plain flour
    • 1 litre water
    • 300ml concentrated chicken stock
    • 4 tablespoons chicken stock granules
    • 1 potato, peeled and diced
    • 450g fresh asparagus, trimmed and coarsely chopped
    • 175ml single cream
    • 1 tablespoon soy sauce
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon ground white pepper

    Prep:30min  ›  Cook:30min  ›  Extra time:1hr  ›  Ready in:2hr 

    1. Melt margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn or let it go lumpy. Add water, chicken stock and chicken stock granules; stir until smooth. Bring to the boil. Add diced potatoes and chopped asparagus. Reduce heat and simmer for about 20 minutes.
    2. Puree soup in a food processor or liquidiser in batches. Return to pot.
    3. Stir in single cream, soy sauce and black and white pepper. Bring soup just to the boil. Adjust seasonings to taste. Serve hot.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (351)


    This is a fantastic recipe. The only reason I did not rate it 5 stars is because it needed a little tweaking. I used 2 tbsp. olive oil and 2 tbsp. butter as suggested by another reviewer. I used 2 1/2 cups of ready to use chicken broth from the box and 2 1/2 cups of water and I omitted the powder and soy sauce. The soup didn't need any salt. I added 1 garlic clove and 1 more medium-sized potato. I used very little cream but the soup doesn't need it. I may leave the cream as a garnish next time to be served at the table. It was delicious.  -  18 Mar 2003  (Review from Allrecipes US | Canada)


    Lots of changes to this but still really good base. I don't believe in the "M" word so I used butter. There must have been an omission of the garlic so I added four cloves. I used homemade chicken stock without the bouillon cubes. We don't cook with salt and that is all they tend to add to your cooking. Added the tips after the 20 min boil along with four large chopped mushrooms. In each bowl we added another teaspoon of butter and served it with homemade marjoram bread. The perfect easy dinner. Great blend of celery, garlic, onion, and asparagus. It also helped to use organic asparagus that was the best we had ever tasted. On the table was pepper and sea salt for those that needed more of either.  -  14 May 2006  (Review from Allrecipes US | Canada)


    Absolutely delicious! I took the advice of previous reviewers and sauted the onion and celery in butter and olive oil. Also, the measurement for the bouillon couldn't be right. That would be the equivalent of 12 cubes. (Perhaps they meant 4 tsp.) I used 2 cubes and 2 packets of low-sodium bouillon, along with a 14 oz. can of broth. Came out perfect. I didn't puree all of the soup so there would be some chunks. Will make the next time and add chicken and mushrooms.  -  17 May 2002  (Review from Allrecipes US | Canada)