Creamy Asparagus Soup

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 28 mins

Spring is asparagus' best season.

Creamy Asparagus Soup
Mark Boughton Photography / styling: Teresa Blackburn

Look for firm asparagus stalks with heads that are tight and compact. The tips should smell fresh and clean.


1 tablespoon butter
1 small onion, finely chopped
2 celery ribs, finely chopped
1 leek, white part only, finely chopped
1 cup chopped asparagus spears (snap woody ends of stalk off before cleaning and chopping; reserve the tender tips to stir in the soup just before serving. )
2 cups reduced-sodium chicken broth, divided
1 cup half-and-half
1 1/2 teaspoons cornstarch
1 tablespoon water
1/4 teaspoon salt
1/8 teaspoon white pepper


  1. Melt butter in a saucepan over low heat. Add onion, celery, leek and asparagus. Cook about 5 minutes. Add 1 cup chicken broth; cover and simmer until asparagus is tender, about 10 minutes.
  2. Place vegetables and broth in a food processor or blender, working in batches, if necessary. Process until smooth. Return to saucepan. Add remaining broth and half-and-half. Cook over low heat; do not boil.
  3. Dissolve cornstarch in water and whisk into soup. Continue cooking over low heat, stirring until soup thickens. Add salt and white pepper. Add asparagus tips and cook 3 minutes.

Recipe courtesy of the Deerfield Inn in Deerfield, Mass.



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