So, it’s getting to be that time of year again when I crack out the old soup cookbooks and post tabs on the select recipes thatcreamy_asparagus_soup_delectabelle_recipes I plan to try during the hibernation months. This is a great little recipe, and since I seem to be on an asparagus kick, it sounds incredibly appealing. I also really like the elements of flavor used in this particular recipe, between the lemon juice, fresh thyme, and hearty chicken stock. This is the perfect guilty pleasure for a cold winter day.

I would venture to say a little fresh shaved Parmesan cheese would also taste fantastic as a melted topping. A little roasted ham wouldn’t taste too shabby either if you are looking to add a little punch of protein.

Keep in mind when buying your ingredients that you can easily swap out some of the high-fat elements, like whipping cream, for lower fat versions such as buttermilk. I also find the sour cream makes a nice replacement or addition to creamy soups, as its lower in fat, but has a great thick consistency and a delicious savory tang.

I will be posting up a bevvy of soul warming soup recipes here throughout the winter for you all to try, so be sure to check back. Happy souping!

Fresh Cream of Asparagus Soup

Total Time: 45 minutes

Yield: 4-6 servings

Fresh Cream of Asparagus Soup


  • 2 lbs. asparagus, rinsed and trimmed
  • Lemon Infused Olive Oil
  • 2 Tbs. unsalted butter
  • 1 onion, chopped
  • 2 tsp. all-purpose flour
  • 4 tsp. Chicken Base
  • 1/2 cup whipping cream
  • 2 tsp. freshly squeezed lemon juice
  • 1 tsp. fresh thyme, minced


  1. Toss asparagus with lemon infused olive oil, roast at 350*F until browned.
  2. In a large pot, melt butter, add onion and saute until softened. Sprinkle with flour and saute an additional two minutes.
  3. Add chicken base to 4 cups of boiling water, gradually whisk into the onion mixture. Add asparagus and thyme, bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
  4. Puree soup until smooth. Stir in cream, and reheat. Reduce heat to low, stir in lemon juice.
  5. Garnish with feta cheese and roasted asparagus tips.

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