Cream of Fresh Asparagus Soup

    50 min

    What a great way to use that spring-fresh asparagus!

    103 people made this

    Serves: 6 

    • 700g fresh asparagus
    • 250g chopped onion
    • 85g butter
    • 1 pinch salt
    • 6 tablespoons plain flour
    • 500ml water
    • 1L hot milk
    • 1 teaspoon dried dill
    • 1 teaspoon salt
    • 1/2 teaspoon ground white pepper
    • 2 tablespoons tamari or light soy sauce

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
    2. Cook in frying pan over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.
    3. When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
    4. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.
    5. In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
    6. Return puree to 3-litre pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper and tamari. Heat gently but don't boil.
    7. As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.

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    Reviews in English (82)


    Had some extra asparagus so I decided to try this soup and it turned out GREAT! I used a whole stick of butter because I was too lazy to measure out 6 tablespoons. I cooked it on my gas stove over low heat so the onions wouldn't burn. I also mixed it with a hand blender rather than puree in a regular blender. I love using my Braun hand blender. Everyone liked it and it had great flavor. I left out the soy sauce and used a little extra white pepper. The tips were like little bonuses in the soup. Highly recommend it!  -  19 Feb 2006  (Review from Allrecipes US | Canada)


    My husband and I loved this recipe. My adult son stopped by just as I was serving it up, and he too thought it was excellent. I made a few minor changes as follows: I used skim milk for the milk called for in the recipe. 1 medium onion, chopped (instead of 1-1/2 cups), 4 Tbs. butter (rather than 6) and I replaced the 2 cups of water with 1 can of chicken broth plus 2 oz. water. Also, I only used 1 Tbs soy sauce. As another had suggested, I used my Braun hand blender directly in the pan which saved some time and clean-up. I heated the skim milk in the microwave and found the recipe came together quicker than expected. Thanks Holly for a an excellent recipe!  -  08 Mar 2007  (Review from Allrecipes US | Canada)


    I used chicken broth instead of the water for more flavor. I also decreased the amount of milk so it would be slightly thicker. A very fresh and flavorful soup. I will certainly make this recipe again!  -  29 Jan 2005  (Review from Allrecipes US | Canada)