Hearty Asparagus Soup


  • 1 1/2 pounds fresh or frozen Ontario asparagus with ends removed
  • 3 tablespoons butter
  • 1 medium onion finely chopped
  • 3 tablespoons flour
  • 3 cups chicken stock
  • ½ cup half and half cream
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • ½ teaspoon dried tarragon leaves optional
  • 1/8 teaspoon nutmeg optional
  • ½ cup dry white wine optional


  • Wash and trim asparagus spears and cut into 1” pieces. Cook in boiling water or steam tips until tender. Set aside.
  • Melt butter in medium saucepan, and sauté onion 5 minutes until golden.
  • Stir in flour. Add chicken stock, salt, pepper, tarragon and nutmeg.
  • Cook and stir over medium heat until mixture comes to a boil and thickens, add wine and cooked asparagus pieces. Simmer covered for 10 minutes.
  • Puree in batches in blender and return to saucepan. Stir in cream.
  • Reheat and serve.
  • (Optional: cook an extra ½ lb of asparagus pieces, set aside and stir into soup before serving)


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