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Cream of Asparagus Soup

Cream of Asparagus Soup
Course Dinner, Lunch, Main Course, Side Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 2 tbsp Butter
  • 1 small onion chopped
  • 1 stalk celery
  • 1 pinch garlic powder
  • 3 tbsp All-Purpose Flour
  • 2 cups chicken broth
  • 1 cup Whole Milk
  • 1 pound fresh Asparagus trimmed and coarsely chopped
  • Salt and Pepper


  1.  Wash and dry your vegetables. Peel the tough skin off the bottom of the asparagus.

    Chop into 1 inch segments

    Steam or boil till tender. Normally about 7-10 minutes.

    In a 3 quart sauce pot, add 2 tablespoons butter, chopped onion, garlic powder and celery. Cook over medium heat till onions start to turn translucent (normally 7-8 minutes).

    Add 3 tablespoon of flour into the pot. Stir around and let cook to get rid of the "raw" flour taste . Cook about 2 minutes (medium/ low heat) stirring to prevent clumping or burning. Add chicken broth and milk at the same time, stir and bring back to a boil. The flour mixture will start to thicken the broth.

    Add onion/ broth mixture along with your steamed asparagus to a blender. Save a few of the asparagus tops for garnish. ONLY FILL THE BLENDER HALF WAY and do not put the cover on tight. Just cover with a towel and mix. Blend till smooth and creamy (about 1-2 minutes). Salt and pepper to taste.... enjoy!