Creamy Asparagus Soup

  • Serving SizeServes 4-6


  • 4 cups fresh asparagus chopped (1 ½ to 2 lb’s) depending on size
  • (Set aside 5-6 spears for garnish)
  • 3 cups fresh spinach chopped
  • 2- 14 oz cans chicken broth
  • ½ cup white wine
  • 1 small onion chopped
  • 2-3 cloves garlic minced
  • 4 Tablespoons butter
  • 3 Tablespoons extra virgin olive oil
  • 1 cup half and half or heavy cream
  • 2 Tablespoons corn starch
  • Salt and pepper to taste



In a heavy stock pot on medium heat melt the butter and oil together; sauté the onions and garlic till fragrant; 2-3 minutes. Add chicken broth, wine and chopped asparagus; simmer for 20-30 minutes till the asparagus is soft. Salt and pepper to taste


Transfer to the large bowl of a food processor; puree till smooth and gradually add the chopped spinach; this will give it the green color; puree till blended.


Return to stock pot and reheat; add the half-n-half or cream and let simmer for 4-5 minutes; stir together the cornstarch in 1 oz of COLD water and add to the soup to thicken; heat till hot and serve


Garnish with red or green onions, bacon bits and a few spears of fresh asparagus

Serve with a Spring salad and crusty bread