Creamy Asparagus Soup


  • 1 Tablespoon butter
  • 1 onion, minced
  • 12 garlic cloves, minced
  • 2 lbs of asparagus
  • 2 cups potatoes, peeled and cut into chunks (russets work best in this recipe)
  • 4 cups chicken broth
  • salt, pepper
  • 1/4 cup heavy cream


  1. Bend the bottom part of the asparagus and it will snap off. The bottom part is too woody to use, so throw it out.
  2. Line all the asparagus up on a cutting board and cut off the bottom part, using the first asparagus that you snapped off as the guide.
  3. Cut off the tips and save them separately. Cut the rest of the asparagus into 2-inch pieces.
  4. In a medium pot, melt the butter and add the onion. Season with salt. Cook for about 5 minutes, until tender and slightly golden. Add the garlic and cook for about 30 seconds.
  5. Add the asparagus, except the tips, and the potatoes. Cook for about 3 minutes.
  6. Add the chicken broth. Cook for about 20 minutes, until the potatoes are tender.
  7. Meanwhile, in a nonstick skillet add 1-2 teaspoons of oil on high heat. Add the asparagus tips, tossing until slightly golden. Add a few Tablespoons of chicken broth or water to the skillet. Cover and cook for 2-3 minutes, until the water evaporates. Set aside.
  8. When the soup is cooked, use a blender to puree the soup in several batches. Return to the pot. Add the cream and season with salt and pepper, to taste, based on how salty your broth is.
  9. Garnish the soup with the asparagus tips. Croutons and a bit of Parmesan are delicious with this soup too.