Cream of Asparagus Soup

Cream of Asparagus Soup by Dinner4Two by Kitchen Charm
Cream of Asparagus Soup


Cream of Asparagus Soup

Which veggie is the first of the season to poke its head out of springs thaw dampened earth and give us our first taste of spring? It’s the aristocrat of vegetables, Asparagus! This early vegetable is in season now and the flavor is full and pleasing. Pick it up at the grocery store or at your local farmers market.

Asparagus and our Kitchen Charm cookware are a perfect marriage. This vegetable is 93% water. Who knew? March through June is peak season for this aristocrat of vegetables. This time of year when there is an abundance of fresh asparagus reward yourself often; the flavor and benefits make it worthy of eating every day.

Asparagus is a member of the lily family and its close relatives are onions and garlic. This king of veggies is loaded with antioxidant. It’s a natural diuretic and packed with vitamin C.

When it comes to cooking it’s so easy…rinse and snap off about 30% of the ends of the stalks. In a 2 quart pan add 4 tablespoons of water. Turn heat to medium high, put lid on with Redy-cook valve open. When it whistles turn heat down to low and close vent. Cook for 2-3 additional minutes. Remove from heat, place on a serving platter and sprinkle with coarse kosher salt, a few grinds of fresh black pepper and shaved parmesan cheese.

Cream of Asparagus soup by Dinner4Two by Kitchen Charm







Cream of Asparagus Soup


  • 2 lbs asparagus Approx 2 bunches
  • 1 big shallot coarse chopped
  • 2 tsp chopped garlic
  • 2 Cups water
  • 2 Tbl Chicken base
  • 2 Cups heavy cream
  • 1 tsp Olive oil
  • ¼ Cup of roux
  • 2Tbl melted butter
  • ¼ Cup flour

To Make the Roux: Put butter in a microwave safe bowl and microwave butter to melt. Stir flour into melted butter.

Directions: In a 4 quart pan add olive oil, garlic and shallots, sauté on medium heat for 3 minutes. Add the asparagus, sauté for 3 additional minutes. In a seperate bowl mix water and chicken base. Add the chicken broth and cook for 5 minutes. Carefully pour in blender and puree. Return to pot and add heavy cream and simmer for an additional 5 minutes. Add roux and stir until thickened. Turn off heat and let sit for 5 minutes.

Bon Appetite. Life is Delicious!