Cream of Asparagus Soup

GuerrillaCulinarian's picture

May. 22, 2012

Whoopsey, you boiled your asparagus for too long! What to do? Well, don't throw it out, watch as Sean transforms this kitchen mishap into a tasty Cream of Asparagus soup with common ingredients found in your kitchen. This recipe is based upon almost over-cooked boiled asparagus, designed to save the day!


Cooking butter stick 1
Asparagus spears 1 Bunch (100 gm)
Red onion 1/2 Medium
Garlic clove 2 Medium , chop
Rosemary 1 Tablespoon
Thyme 1 Tablespoon
Chicken stock 1 1/2 Cup (24 tbs)
Half n half 1 Cup (16 tbs)
Olive oil 1/4 Cup (4 tbs)
Unsalted butter 1 Stick
Kosher salt 1 Teaspoon (to taste)
Black peppercorn 1/2 Teaspoon , ground (to taste)
Paprika 1 Pinch
Water 3 Cup (48 tbs)
Parsley 1 Pinch , dry



1.Remove the woody ends of asparagus and boil in a large pot or Dutch oven with approximately 4 cups of water

2. Turn off the heat and with a pair of tongs, carefully remove the stems from the water (DO NOT discard the cooking water) and place them into a large bowl with the ice water. This will stop the asparagus from cooking any further.


3.Discard all but about 2 cups of the cooking water and return to medium heat. Add the chicken stock and bay leaves and bring it to a gentle simmer.

4.Place a saucepan over medium heat and once hot, add the olive oil and butter. Once the butter has begun to melt, add the chopped onion, garlic, rosemary, thyme, pepper flakes (if using) and salt and pepper to taste.

5.Sweat for about 6-7 minutes until the onion and garlic are tender.

6.In the pot with the stock and water, add the half & half and return to a simmer.

7.Once the onions and garlic are ready, add the mixture to the stock and stir to combine.

8.Continue simmering for 5 more minutes.

9.Remove the asparagus from the ice bath and place in your blender. Carefully pour the stock mixture into the blender, until it's just over half full.

10.Set your blender on purée, pulse a few times to get things moving, then purée until smooth.

11.Pour the purée back into your pot, return to medium heat and simmer uncovered for about 10 minutes until it thickens.

12. Check for seasoning and add a little salt and pepper to taste, if needed.

13.While the soup is simmering, pour a teaspoon or so of olive in a small bowl with a pinch of paprika and a pinch of dried parsley, stir to combine.


14. To serve, pour the soup into bowls and garnish with a drizzle of your olive oil mix.

Congrats, your mushy, yucky boiled asparagus is now a yummy Cream of Asparagus Soup. Oh and your family, friends and/or guests don't need to know you didn't plan this all along. It'll be our little secret!

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes