Cream of Asparagus Soup
Cuisine: Irish
Author: Kitchens
Prep time: 10 mins
Cook time: 23 mins
Total time: 33 mins
  • 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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