Creamy Asparagus Soup

Creamy Asparagus Soup is low on carbohydrates and extremely healthy in taste.


    Asparagus (trimmed of woody stem bottoms) :- 2 lbs

    Yellow onion (chopped) :- 1 large

    Unsalted butter :- 3 tbsp

    Chicken stock :- 4 cups

    Water :- 1 cup

    Leaves of fresh thyme :- 2 sprigs

    Chopped fresh parsley :- 2 tbsp

    Heavy cream :- ¼ cup

    Dry vermouth :- 1 tbsp

    Squeeze of fresh lemon juice :- 1

    Salt :- to taste

    Pepper :- to taste

tools required

4 quart pot


Serving bowl


preparation method

Remove tips from the asparagus 1-1/2 inches from upper portion along with halve tips lengthwise. Keep tips aside for garnishing.

Cut the leftover asparagus stalks into ¼ inch circle shape.

In a 4 quart pot, heat the butter over medium flame and then put the onions. Cook until transparent.

Mix the asparagus to it and stir well.

Sprinkle with pepper and salt. Stir and keep cooking for five more minutes.

Combine the water, thyme and broth to it. Boil on high flame and then decrease to a simmer. Cover with lid and simmer until the asparagus is cooked.

Now, stir in the parsley at the end of cooking.

While the soup is cooking, blanch the tips of asparagus and drop them in boiling salted water.

Cook until the tips are cooked and then drain.

To prevent further cooking, rinse with cold water and keep aside.

Blend the soup in an immersion blender until smooth.

To prepare creamy mixture, apply pressure on the pureed soup through a food mill or sieve.

Now, stir this mixture in cream and then mix in the squeeze of lime juice and vermouth.

Season with pepper and salt.

Serve hot.

Serving Suggestions

    Garnish with boiled asparagus tips and serve hot.

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Prep:15 Mins Cook: 15 to 30 minutes


If you are using upright blender for blending, then work in small batches.

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