You are here: Home » Recipes » Creamy Asparagus Soup Creamy Asparagus Soup Recipe by Deerfield Inn, Deerfield, Mass.Kitchen Tested Yield 4 servings Prep 5 mins Cook 28 mins Spring is asparagus' best season. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Look for firm asparagus stalks with heads that are tight and compact. The tips should smell fresh and clean. Ingredients 1 tablespoon butter1 small onion, finely chopped2 celery ribs, finely chopped1 leek, white part only, finely chopped1 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, divided1 cup half-and-half1 1/2 teaspoons cornstarch1 tablespoon water1/4 teaspoon salt1/8 teaspoon white pepper Instructions 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. 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. 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.