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Cold Cream of Asparagus Soup

Packed with tons of asparagus flavor and very satisfying served icy cold on a hot summers day!

Ingredients

For the Soup

  • 5 cups Frozen Asparagus ends
  • 3 cups Chicken Broth, preferably home-made
  • 2 cups Asparagus Broth, or use all Chicken Broth
  • 1 Tbsp. Butter
  • 1/2 cup Cream or half and half
  • 1 lb. Fresh asparagus, tips and ends removed Freeze the ends and reserve the tips for finishing the soup.
  • Salt/Pepper to taste

For the Roux

  • 1 Tbsp. Butter
  • 1/3 cup Flour
  • 2 cups Soup Stock
  • Salt/Pepper to taste

Instructions

To Make the Soup

  • In a large soup pan bring both asparagus and chicken broth (or all chicken broth) to a boil. Add 5 cups of the frozen asparagus ends.
  • Reduce heat and simmer for 2 1/2 - 3 hours.
  • Strain off the asparagus ends. You should have about 4 cups broth left.
  • Add 1 lb. of fresh asparagus (tips reserved and ends into the freezer) to the broth and cook for about 35 - 40 minutes until asparagus is very tender.
  • Add 1 Tbsp. butter and 1/2 cup cream to the hot soup. Let cool.
  • Strain out the asparagus and divide the broth into 2 equal portions of 2 cups each.
  • In batches, blend the asparagus and 2 cups of the broth until very smooth. Set aside.

To Make the Roux

  • Melt a tablespoon of butter on low heat in the same pot the soup cooked in.
  • Sprinkle 1/3 cup flour over the butter and stir vigorously. Using the back of the spoon Press the flour into the butter to make a paste. It will be chunky and lumpy. Cook the butter/flour mixture at least 5 minutes to remove the floury taste.
  • If the remaining 2 cups of soup stock have become cold, heat in the microwave for a couple of minutes.
  • Slowly add the re-heated soup stock into the butter/flour mixture and continue cooking over low heat, stirring continuously until the mixture is completely combined and has a slightly thickened consistency. This will take 15 to 20 minutes.

To Finish the Soup

  • Once the roux has thickened, add back into the blender with the originally blended asparagus and stock. Blend to mix completely.
  • Return the soup to the soup pan and add the fresh asparagus tips. Gently heat until the tips are just tender; about 15 more minutes.
  • Taste for salt/pepper and adjust if necessary.
  • Chill until very cold.

Notes

This cold, luscious soup will not disappoint. It is refreshing on a hot day and I have to believe with all that asparagus, it is good for you! The addition of Maldon salt to finish the soup when serving, gives it a pop. Greek-style yogurt is also a delicious as a topper.