Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of Asparagus Soup

A delicious soup, greta for the aspargus that is not as tender for eating whole.
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Course: lunch, Soup
Cuisine: British
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 people
Calories: 109kcal


  • 25 g butter
  • 1 clove garlic
  • 1 kg asparagus
  • Salt and pepper
  • 50 cl broth
  • 15 cl heavy cream plus more for garnishing
  • chives chopped for garnish


  • Trim asparagus ends, then cut into 1 “ pieces
  • In a heavy bottomed pan, melt butter
  • Add butter and minced garlic, cook until smelling delicious, about 1 minute
  • Add asparagus and a little salt and pepper, cook until golden- about 5 minutes
  • Add broth and simmer until the asparagus is soft but still green, about 10 – 12 minutes
    asparagus soup
  • Using a blender, puree the soup
    asparagus soup
  • Taste and season if needed
  • If serving straight away, ladle in to bowls and swirl some cream on top, sprinkling the chives on the soup
  • If serving later, warm the soup up, then serve as above


This soup is a wonderful way to use up the aspargus that is getting thick and would not be tender enough to use whole for eating.
If you use vegetable broth this is a great vegetarian recipe and adding no cream makes it vegan as well


Calories: 109kcal | Carbohydrates: 10g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 101mg | Potassium: 505mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2128IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 5mg
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

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