Asparagus Soup Recipe

Asparagus Soup

Serves 6

Spring weather can be cool and blustery—a perfect time to take advantage of in-season local asparagus to make a warm, creamy soup.


  • 2 pounds asparagus, ends trimmed
  • 3 tablespoons unsalted butter
  • 1 cup chopped shallot or onion, chopped
  • 5 cups chicken broth
  • 1/2 cup crème fraîche or heavy whipping cream
  • Kosher salt, to taste
  • Pepper, to taste
  • Chopped fresh thyme leaves or chives


  1. Cut tips from asparagus. If asparagus is thick, slice each tip in half lengthwise so they won't sink in the soup after cooking. Blanch tips in boiling, salted water for 1 minute, until tender-crisp. Drain and rinse with cold water to stop cooking; drain again.
  2. Cut asparagus stems into 1-inch pieces.
  3. Place a large saucepan over medium heat. Add butter. When butter melts, add shallot and cook, stirring often, until soft and translucent. Add cut asparagus stems and broth. Cover and simmer gently 10 minutes or until asparagus is tender.
  4. Blend soup with an immersion blender until very smooth. Or, whirl in a blender until smooth. (Be careful when puréeing hot soup. Work in batches, secure the lid, and cover lid with towel.) Stir crème fraîche into soup. Season with salt and pepper, to taste.
  5. To serve, ladle soup into bowls and top with asparagus tips and chopped herbs.


Amount Per Serving (based on 6 servings)
Calories: 180
Fat: 14 g
Saturated Fat: 9 g
Cholesterol: 40 mg
Sodium: 140 mg
Carbohydrates: 8 g
Fiber: 2 g
Sugar: 4 g
Protein: 6 g
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Ratings and Reviews

“Great soup, easy to make - glad i tried it. i cooked it down a bit before i added heavy cream. plus i doubled cream to 1 cup. sorry i wanted it creamier ”

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