Cream of Asparagus Soup

  • creamofasparagussoup2 pounds fresh asparagus
  • 1 large onion, chopped
  • 3 cloves garlic
  • 3 tbsp. butter
  • 5 c. chicken broth
  • 1/4 c. half and half
  • 1/4 c. sour cream
  • 1/4 tsp. lemmon juice
  • salt and pepper to taste
  • Cut the asparagus stalks into 1/2 inch pieces.
  • Heat 4 quart heavy pot over medium heat, add 2 tbsp. butter.
  • Saute the onion and garlic until soft, about 5 minutes.
  • Add asparagus pieces, salt and pepper, then stir while cooking over medium heat, about 10 minutes.
  • Add chicken broth, bring to a boil. ¬†Then cover and simmer 20 minutes.
  • Puree soup in a blender, then return to pot and bring to a boil.
  • Whisk together half n half and sour cream, then whisk¬†into soup.
  • Bring soup to a boil, then whisk in remaining tbsp. butter.
  • Add lemon juice and serve.

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Born in Harrisburg, PA. Undergrad at Drexel University. Learned to ride a bike when six years old, riding ever since. Started cooking when I was in college, stopped when I got married, started again in 2006 when my wife was out of town for a few months. Jobs: worked at post office while in college to earn money to buy a stereo. After grad school, worked at a small software company in Redmond, WA for twelve years. Afterwards, went back to school to get a certificate, then started teaching high school. Still doing that off and on, part time as the need arises.

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