Asparagus Soup Recipe

This asparagus soup recipe is a harbinger of spring to me. It is a light cream soup recipe full of cut asparagus pieces, especially good when this beautiful stalk pokes its head through the ground, being the first of the garden vegetables.

Nowadays you can buy it at any time of the year, and this soup recipe can also be made with canned asparagus, using the liquid as part of the water called for in the recipe.

Often it is served as a first course, and especially good followed by roast lamb.

This recipe will make 4-6 servings.


  • 1 lb. fresh asparagus
  • 4 cups boiling salted water
  • 2 tbsp. butter or margarine
  • 2 tbsp. flour
  • 1 cup light cream or half and half
  • 1 egg yolk mixed with 2 tbsp. cream
  • 1/4 tsp. nutmeg
  • 1 tsp. lemon juice, optional


  • Wash asparagus well and remove woody bottom parts by snapping the stalks off.
  • Cut into 1" pieces.
  • Drop into the boiling salted water and cook for 4-6 minutes.
  • Drain into a bowl and save the water for the soup.
  • Over medium heat, melt the butter or margarine in a medium soup pot.
  • Add the flour and combine with the butter, cook until it starts to bubble stirring constantly (do not brown).
  • Slowly stir or whisk in the drained liquid.
  • Bring to a boil.
  • Remove from heat, stir in the light cream, then egg yolk mixed with cream.
  • Add the asparagus pieces to the liquids and reheat the soup, but do not boil.
  • Add the nutmeg and adjust salt to your taste.

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Helpful Tip


  • store fresh asparagus by doing this
  • cut off about 1/2 inch from bottom of stems
  • stand upright in an inch of cold water
  • refrigerate until ready to use
  • instead of breaking off the woody part
  • do this
  • partly peel stalks half way down
  • always from top to bottom
  • you will have much less waste
  • can save peelings to flavor soups