Cream of Asparagus Soup

Welcome spring with this soup from England.


  • Cutting board and knife
  • Measuring cups and spoons
  • Medium saucepan
  • Blender
  • Wooden spoon


  • 4 cups (500 g) fresh asparagus
  • 2 cups (500 mL) chicken broth or stock
  • 1 small onion, chopped
  • 3 Tbsp (45 mL) butter
  • 3 Tbsp (45 mL) flour
  • 2-1/2 cups (625 mL) milk
  • salt and pepper


  1. Cut asparagus into 2.5 cm pieces, discarding any tough ends.
  2. Combine asparagus, chicken broth and onion. Bring to a boil over medium heat.
  3. Reduce heat. Simmer covered, for about 10–15 minutes.
  4. Transfer to a blender. Cover and blend until smooth.
  5. In a medium saucepan, melt butter. Stir in flour. Gradually add milk and heat until mixture boils and thickens.
  6. Stir in asparagus purée and season with salt and pepper to taste. Reheat.