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–+ servings
Cream of Asparagus with Croutons and a Drizzle of Olive Oil
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Cream of Asparagus Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Easy and delicious cream of asparagus soup! This version is made with milk to make it healthier. Turns out just as creamy and tasty!

Course: Soup
Cuisine: French
Keyword: cream of asparagus
Servings: 6 people
Author: Tania
Ingredients
  • 2 tablespoons olive oil or unsalted butter
  • 3 cloves garlic, minced
  • 1 small onion, finely diced
  • 2 pounds fresh asparagus, ends trimmed and cut into 1 inch pieces
  • 2 cups chicken or vegetable broth, plus more as needed
  • 1 cup milk, warm (whole or 2 percent)
  • 1 1/2 tablespoon all-purpose flour
  • Salt and pepper to taste
Garnish
  • Olive oil
  • Croutons
  • Chopped chives or dill
Instructions

  1. In a large Dutch oven or pot, melt 2 tablespoons butter or olive oil. Cook onions and garlic until softened, about 6-8 minutes, stirring.

  2. Add asparagus and broth. Bring to a boil and reduce to a simmer. Simmer for about 10-12 minutes or until the asparagus has softened.

  3. Dissolve the all-purpose flour in warm milk, and stir into the soup. Simmer until thickened, about 3 minutes, stirring occasionally. It won't be too thick.

  4. Once thickened, blend the soup using with immersion blender. Skim off any foam, if needed. Note: If you don't have an immersion blender, you can use a stand mixer. Do it in batches and be careful. Return to pot.

  5. Check the consistency. If you want it to be thicker, dissolve some more flour in warm milk and stir into the soup, simmering for a few more minutes to allow it to thicken. If you want it to be thinner, simply add more milk or broth. Season with salt and pepper to taste.

  6. To serve, garnish with croutons, fresh herbs, drizzles of olive oil, ground black pepper...up to you! Enjoy!

Recipe Notes
  • Special equipment: immersion blender.
  • Use fresh asparagus for best results!
  • Adjust the soup's consistency: If you want it to be thicker, dissolve some more flour in warm milk and stir into the soup, simmering for a few more minutes to allow it to thicken. If you want it to be thinner, simply add more milk or broth, or both.
  • Freezing: Store in a freezer-friendly container for up to 1 month. To reheat, thaw in the refrigerator overnight, and re-heat in a saucepan.
  • Storing: Store in an airtight container in the refrigerator for up to 3 days.