Search For:

Share This

Cream of Asparagus Soup


  • 2 Tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 lb. tender young asparagus
  • 2 cups beef stock
  • 1 cup heavy cream
  • Salt to taste
  • Freshly ground pepper to taste


Heat butter in medium saucepan and cook onions and celery until softened.

Stir frequently but do not brown. Add stock and bring to a boil.

Add trimmed asparagus to liquid and cook on low for 5 minutes.

Pour into blender, processing until liquid.

Add cream, salt and pepper and serve.

Serves 6.

Print Recipe Card

Oops! We could not locate your form.

Oops! We could not locate your form.

Don't Leave! Sign up for Kentucky Living updates ...

  • This field is for validation purposes and should be left unchanged.