Name: Cream of Asparagus Soup
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 bay leaf; 1 tbsp flour; Zest of one lemon; 1 garlic clove (minced); 1 tbsp of butter; Dash of nutmeg; 3 cups of asparagus (cleaned with ends removed and sliced into thirds); 2 cups of vegetable or chicken broth (I used chicken broth); ½ tsp of dried thyme; 2 cups of whole milk; Sea salt and fresh cracked pepper to taste

Cream of Asparagus Soup

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By: Pam - For the Love of Cooking (via Fortheloveofcooking)

Original Publish: Jan 28, 2009

Last Updated: Mar 4, 2026

Prep: 15 mins

Cook: 20 mins

Yields: 4

Instructions

In a large Dutch oven over medium heat, combine asparagus, broth, thyme, bay leaf, and garlic; bring to a boil.
Reduce the heat, cover, and simmer for 15 minutes.
Discard bay leaf.
Using a blender or an immersion blender, blend until completely smooth. Keep the soup in the blender (or pour it into a bowl if using an immersion blender) and set aside.
Place flour in the Dutch oven.
Gradually add the milk, stirring with a whisk until blended.

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Cream of Asparagus Soup

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