Cream of Asparagus Soup

Asparagus Stalks

1 lb asparagus
2 T butter
medium onion, finely chopped
small waxy potato, peeled and sliced
3 cups chicken or vegetable broth
1 T parsley, chopped
1/4 to 1/2 cup heavy cream
salt & pepper

Cook asparagus until just tender. Cut off the tips and reserve. Cut the stalks into 1-inch segments.

Heat the butter in a 3-quart pot over medium heat. Add the onion and potato and cook, stirring occasionally, for 10 minutes or until the onions are translucent and the potatoes soften slightly.

Add the broth, the cut-up asparagus stalks and the parsley. Simmer for about 15 minutes, until the asparagus and potatoes have softened thoroughly.Puree the soup using an immersion blender, food processor, food mill or blender.

Heat the soup and add the heavy cream. Season with salt and pepper. Add the asparagus tips and serve.

Makes 4 servings.


This is a great way to use up leftover asparagus. Adjust the measurements depending on how much you have.

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