Cream of Asparagus Soup



Serving size

about 2 cups as a main course
45 Minutes

This recipe can be multiplied and makes great leftovers. Reheat gently.

Cream of Asparagus Soup


1 lb. Asparagus, raw
3 quart Water
3 quart Ice water
2 tsp. Olive oil
1 large White onions (diced)
1/8 tsp., ground Dried tarragon
1/4 tsp. Salt
1 cup Water
1/2 tsp.. Honey
1/2 cup 2% milk


Place the water in a large skillet over medium-high heat.

When the water is at a shiver, add the asparagus spears and blanch for 8-10 minutes.

While the asparagus is blanching, fill a large bowl with ice water.

When the asparagus is done, place immediately into ice water and chill for 10 minutes.

While the asparagus is chilling, place the olive oil in a large skillet over medium-high heat.

Add the onion and tarragon and cook slowly for about 10 minutes, adjusting the heat so that the onions become soft and translucent but do not brown.

Cut the chilled asparagus into 1 inch chunks (reserving a few asparagus tips for garnish, if desired), then place the asparagus, salt, water, honey, milk and cooked onions into a blender.

Puree until very smooth.

Reheat gently and serve.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The key to good asparagus soup is to cook the veggies gently: you want to have the vegetables cooked enough to be soft but not so much that you lose all the flavor. Blanching the asparagus and refreshing is a good way to accomplish this.

For thicker asparagus, use your potato peeler and gently peel the skin at the base of the asparagus. That’s where it’s toughest, especially with the older asparagus.

The instructions for this soup will leave it with some fibrous bits no matter how long you puree it. If you want restaurant quality soup that is creamy with a perfectly smooth texture it is worth the extra step of pressing it through a fine mesh sieve.

"(on asparagus) Europeans of the Renaissance swore by it as an aphrodisiac, and the church banned it from nunneries."

Barbara Kingsolver, Animal, Vegetable, Miracle: A Year of Food Life