What’s Cooking with Julie: Fresh Asparagus Soup

By Julie White | Cooking with Julie

This recipe is like a burst of spring in a bowl.

If you think you don’t like asparagus, you might want to give this soup a try. Serves about four.


1 1/2 pounds of thin asparagus (tough ends cut off)
1 yellow onion, diced very small
2 cloves garlic minced
5 tablespoons butter
3 cups chicken stock
3/4 cup heavy cream
Salt and pepper to taste



  1. Cut the tips off 10 of the asparagus and set aside for garnish. Chop the main asparagus as fine as you can.
  2. In a large soup pot, melt 4 tablespoons of butter. Sauté the onion, garlic and chopped asparagus until tender. Add the stock and season to taste.
  3. You can add a splash of sherry for flavor, if desired.
  4. Puree the soup with an immersion blender or in small batches in a blender until smooth. Stir in the cream and taste for seasoning.
  5. Return to soup pot to warm.
  6. In a small pan, melt remaining butter and cook the asparagus tips until tender. Ladle soup into bowls and garnish with asparagus tips. Serve hot.

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