Return to Content

Cream of Asparagus Soup


Yield: Serves 4-6

Fresh asparagus makes this impossible to resist, but frozen works almost as well.


  • 2 pounds fresh asparagus, cut into 1/2-inch pieces
  • 1/2 cup cold water
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup cream
  • Salt and pepper to taste


Combine asparagus and water in saucepan, bring to a boil, reduce heat, cover, and simmer 5 minutes or until asparagus is just tender. Melt butter in soup kettle. Add flour and stir over low heat until blended. Slowly add milk and cream and blend with whisk until mixture is smooth. Add asparagus and cooking liquid, stir, and simmer 5 minutes. Season with salt and pepper.
Updated Wednesday, September 5th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111