Fiber, folate and vitamins A, C and K.

Cream of Asparagus Soup

Serving Size:
1 hour


  • 2 tbsp. butter, 1 clove garlic, 2 lb., asparagus, ends trimmed, cut into 1″ pieces, kosher salt, freshly ground black pepper, 2 c. low-sodium chicken broth, 1/2 c. heavy cream, plus more for garnish, freshly chopped chives, for garnish, and freshly chopped dill, for garnish.


  1. In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
  2. Using an immersion or regular blender, puree soup. If using a regular blender, be sure to stop and remove lid a few times to avoid overheating the soup. Return to pot, stir in cream, then warm over low heat. Season with salt and pepper to taste.
  3. Garnish with more cream and herbs.

Pro Tip

I found this recipe on I love it! I didn’t add the dill or the chives. I wanted something that was light, low key. I served garlic bread topped with parmesan cheese, mushrooms and bacon bites. It was a great combo of savory and creamy. Very satisfying.

Cooks Essential Top Picks

My affiliation with Amazon, allows me to offer you products that might further enhance your culinary experience in the kitchen. You may purchase these a stackable 9 Piece Bowl Set by clicking on the link.

Todays Pick Duralex Made In France Lys Stackable 9-Piece Bowl Set,Clear

Lots of love and light!


Something went wrong. Please refresh the page and/or try again.