Creamy Asparagus Soup

  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 28 mins

Look for firm asparagus stalks with heads that are tight and compact. The tips should smell fresh and clean.


1tablespoon butter
1small onion, finely chopped
2-- celery ribs, finely chopped
1-- leek, white part only, finely chopped
1cup chopped asparagus spears (snap woody ends of stalk off before cleaning and chopping; reserve the tender tips to stir in the soup just before serving. )
2cups reduced-sodium chicken broth, divided
1cup half-and-half
1 1/2teaspoons cornstarch
1tablespoon water
1/4teaspoon salt
1/8teaspoon White pepper


  1. Melt butter in a saucepan over low heat. Add onion, celery, leek and asparagus. Cook about 5 minutes. Add 1 cup chicken broth; cover and simmer until asparagus is tender, about 10 minutes.
  2. Place vegetables and broth in a food processor or blender, working in batches, if necessary. Process until smooth. Return to saucepan. Add remaining broth and half-and-half. Cook over low heat; do not boil.
  3. Dissolve cornstarch in water and whisk into soup. Continue cooking over low heat, stirring until soup thickens. Add salt and white pepper. Add asparagus tips and cook 3 minutes.

Recipe courtesy of the Deerfield Inn in Deerfield, Mass.

Nutritional Info *per serving

  • Calories 150
  • Glycemic Load 0
  • Fat 10g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 30mg
  • Sodium 250mg
  • Potassium 260mg
  • Carbohydrate 11g
  • Fiber 2g
  • Sugars 3g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 10%
  • Calcium 10%
  • Iron 8%