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Cream of Asparagus Soup Recipe

Updated on April 29, 2015

Delicious Asparagus Soup

3.2 stars from 10 ratings of Creamy Asparagus Soup

Easy to Make

This soup is super easy to make and versatile. You can use chicken stock instead of vegetable stock or greek yogurt instead of the sour cream.

Change the herbal flavor by substituting basil for the tarragon or other herbs that compliment asparagus. Herbs that work well with asparagus are lemon balm, chives, dill, sage and thyme.

The recipe calls for two pounds of asparagus. Before cooking asparagus for a meal, I save my ends of asparagus in the freezer after blanching them first. The stockpile of ends works well for making this soup. Pureeing the soup will eliminate any toughness or stringiness the ends might have. To learn how to cook perfect asparagus visit How to Boil Asparagus.

Serve this soup with toasted baguette or a slice of herbed goat chevre. Believe it or not asparagus is very difficult to pair with wine because of its chemical make up. The intense taste of asparagus makes wine taste grassy and even rotten. The sour cream in this recipe will help a bit if you must drink wine. Pair it with something with mineral or effervescent qualities like a Sauvignon Blanc or a sweeter, aromatic wine like a Reisling or Gruner Veltliner. Beer is a better choice for asparagus. Try a Belgian Tripel or a Farmhouse Saison. The spring like hoppiness of these beers compliment this spring vegetable extremely well.

Source

Cook Time

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: 4 servings

Ingredients

  • 1/2 stick butter, unsalted
  • 1/2 cup onion, chopped
  • 1 clove garlic, crushed and minced
  • 1/4 cup tarragon, fresh, chopped
  • dash salt and pepper, to taste
  • 2 pounds asparagus, trimmed and cut into pieces
  • 6 cups vegetable stock, low sodium
  • 1 pint sour cream, at room temperature
  • 2 tsp. tarragon, fresh, chopped, set aside for garnish
  1. Use a large saucepan to melt the butter and saute both the onion and garlic for about 5 minutes or until tender. Add asparagus and tarragon and saute for 5 more minutes.
  2. Add the vegetable stock to the pan and bring to a boil then reduce heat and simmer for 30 minutes.
  3. Use a hand immersion blender to blend the stock and asparagus until smooth. If you do not have a hand blender, transfer the soup to a food processer after cooling for 5 minutes and puree until smooth.
  4. Return the soup to the sauce pan and add the sour cream. Blend well and season to your taste with salt and freshly ground pepper.
  5. Serve the soup topped with a garnish of fresh tarragon and toasted baguette slices on the side.

Comments

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    • dwachira profile image

      [ Danson Wachira ] 

      5 years ago from Nairobi, Kenya

      Hi cabmgmnt,

      I would like to try this Cream of Asparagus Soup Recipe and especially with pepper. Looks great! Voted up and useful.

    • DDE profile image

      Devika Primić 

      5 years ago from Dubrovnik, Croatia

      The cream of asparagus looks so delicious and must have creamy taste too.

    • cabmgmnt profile imageAUTHOR

      Corey 

      5 years ago from Northfield, MA

      Thanks Rajan Jolly,

      Hope you enjoy it!

    • rajan jolly profile image

      Rajan Singh Jolly 

      5 years ago from From Mumbai, presently in Jalandhar,INDIA.

      This looks just awesome. Thanks for sharing the recipe. Gave 5 stars.

      Voted up.

    • KDeus profile image

      Keely Deuschle 

      5 years ago from Florida

      This looks delicious! I love asparagus and will have to give this a try. Voted up and pinned!

    • Gypsy48 profile image

      Gypsy48 

      5 years ago

      Thanks for sharing this recipe. I like asparagus and this soup looks delicious. Voted up.

    • Glimmer Twin Fan profile image

      Claudia Mitchell 

      5 years ago

      This looks delicious and with these cold winter days, it would warm me up. Thanks. Useful and shared.

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