When the dawn of Spring brings forth the rites of Spring, Cream of Asparagus Soup brings out its subtle  flavors.

Cream of Asparagus Soup

Cream of Asparagus Soup
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: Irish
Serves: 4 servings
  • 1 large bundle of asparagus
  • 1/2 onion, skinned and sliced
  • 1 pint (600 ml) white stock
  • 1/2 stick (2 ounces) 50 g butter
  • 3 Tablespoons (45 ml) plain flour (All purpose)
  • salt and pepper
  • 1 1/4 Cups (1/2 pint) 300 ml whole milk
  • 3 Tablespoons (45 ml) heavy cream
  1. Wash and trim the asparagus, discarding the woody part of the stem, and cut the remainder into short lengths, keeping a few tips for garnish. Cook the tips for about 5 to10 minutes in boiling salted water.
  2. Put the rest of the asparagus, the onion, 150 ml (1/4 pint) of the stock and the butter in a saucepan, cover and simmer for about 20 minutes until the asparagus is soft.
  3. Blend the flour and the remaining stock to a smooth cream. Stir in a little of the hot soup and return this mixture to the pan, bring to the boil, stirring until it thickens. Cook for a further 2 to 3 minutes.
  4. Season to taste and sieve the soup or puree it in an electric blender.
  5. Stir in the remaining milk and the cream, re-heat and garnish with asparagus tips.


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