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Cream of Asparagus Soup

Credit: Celti


  • 6 pounds fresh asparagus
  • 1 large onion
  • 2 or 3 sticks (1/4 pound each) butter
  • ¾ cup white rice flour
  • 1 quart half-and-half, plus more to adjust thickness
  • 1 quart chicken stock, plus more to adjust thickness
  • 1/2 cup sherry (cream sherry is best), more or less to taste
  • Salt and pepper to taste


  1. Remove woody ends from asparagus, and remove and reserve tips.
  2. Snap remaining asparagus into roughly 2-inch pieces.
  3. Start 1 stick of butter melting in large heavy-bottomed pot or dutch oven.
  4. Dice onion finely or puree in food processor and add to butter.
  5. Once onion is golden and translucent, add asparagus to pot, and another stick of butter if the onion has absorbed it all.
  6. Cover pot and sweat asparagus, stirring regularly, until tender and bulk has reduced.
  7. While sweating the asparagus, in a large frying pan melt a stick of butter and build a roux with the rice flour.
  8. Once the roux has reached a blonde colour, stir in the sherry and a cup or so of half-and-half to build a cream sauce, seasoning it with salt and pepper.
  9. Once the asparagus is tender, add the cream sauce, chicken broth, and remaining half and half to the pot and puree the contents with an immersion blender.
  10. Let the pot simmer for at least half an hour, or longer as wished to let the flavours meld.
  11. While pot is simmering, lightly steam reserved asparagus tips in steamer or microwave.
  12. Adjust thickness of soup as desired, and serve hot, topped with asparagus tips.

Serves 20 as a soup course, or eight as a main course.

recipes/cream_of_asparagus_soup.txt · Last modified: 2019/10/26 22:08 by Celti