Cream of Asparagus Soup



Image and video hosting by TinyPic

I spent a long wonderful weekend in Iowa for Father’s Day. The weather was gorgeous, I got to water-ski, and spend quality time with my family. Good things!! (The only thing I could have done without was the 17 year cicada hatch–apparently there were 1.5 million cicadas per acre! They were everywhere, which is basically my worst nightmare.)

We had lots of great meals, which included plenty of asparagus. My grandma grows asparagus, and made this über-delicious soup. I’ve been craving fresh asparagus since they don’t grow around these areas. Since it’s one of the first green vegetables to grow after a long winter, it tastes like the promise of summer.

This is my grandma’s recipe. We basically licked the bowl clean.


2 lbs fresh asparagus, cut into 2 inch pieces
1 c chicken broth
2 T butter
2 T flour
1/2 t salt
1/8 t pepper
1 c milk
1 c whipping cream


Bring chicken broth to a boil. Add asparagus and cook covered for 8-10 minutes, or until tender. Place the asparagus and the broth in a blender. Blend until smooth. Set aside. In a large saucepan, melt the butter. Stir in the flour, and S&P. Add the milk and cream all at once. Cook and stir over medium heat until it thickens and is bubbly. Stir in the asparagus mixture and heat through.

Chopped onion, basil, tarragon, or parsley could also be added.


Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie


Get every new post on this blog delivered to your Inbox.

Join other followers: