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Easy Cream of Asparagus Soup

Add a slice of toast topped with melted cheese, and you have lunch or a light dinner.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: System Administrator

Source: Everyday Food, May 2006


  • 3 tablespoons butter
  • 1 1/2 cups coarsely chopped shallots (about 6 large)
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • Coarse salt
  • 3 pounds asparagus, trimmed and cut into 1-inch pieces
  • 1/3 cup heavy cream
  • 2 to 3 tablespoons fresh lemon juice


  1. In a large (4-quart) saucepan, melt butter over medium heat. Add shallots and thyme; cook until shallots are soft, about 5 minutes. Add flour; cook until incorporated, stirring constantly, about 1 minute.

  2. Add asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.

  3. Reduce heat; cover, and simmer, until asparagus is bright green and just tender, 2 to 4 minutes. Working in small batches, purée soup in a blender until very smooth. To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid with a dish towel. (To freeze, see note.) If serving right away, stir in cream and lemon juice.

Cook's Notes

TO FREEZE: Leave out cream and lemon juice in step 3. Cool to room temperature before dividing among airtight containers (leaving 1 inch of space at top). Freeze for up to 2 months. Defrost overnight in refrigerator; reheat over low heat. Stir in cream and lemon juice before serving.

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