Cream of Asparagus Soup

Cream of Asparagus Soup

Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer
Servings 4


  • 1 tablespoon local butter
  • 1 medium local leek sliced
  • 1 local garlic clove minced
  • 1 tablespoon all purpose flour
  • 3 cups low sodium chicken broth
  • 1 ½ pounds local fresh asparagus tough ends removed and cut into 1-inch pieces (about 10 to 12 ounces)
  • 2 cups local half & half or 2% milk
  • 1 ½ teaspoons fresh lemon juice
  • Kosher salt and freshly ground black pepper


  • Melt butter in a saucepan over medium heat. Add leek and garlic and cook until soft, about 5 minutes.
  • Add flour and cook for 1 minute, whisking constantly. Slowly pour in chicken broth, whisking constantly. Add asparagus and increase heat to high. Bring soup to a boil; reduce heat and simmer until asparagus is tender, about 20 minutes. Remove from heat.
  • Use a handheld blender to puree soup until smooth. Pour in half & half; heat soup over low heat until heated through. Stir in lemon juice and season with salt and pepper before serving.


Local Sources
Nordic Creamery- butter
Adam’s Heirlooms- garlic
Kellner Back Acre Garden- asparagus
Lamer’s Dairy- milk and cream
Keyword asparagus, Soup

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