Asparagus is considered such a delicacy and is usually relegated to fine dining restaurants and command a premium price everywhere. Earlier it used to be available only for a short 3-4 months, but now thanks to production in Greenhouses, Asparagus is available throughout the year. I love its mild flavor and it is a regular in our household, specially when we do our 30 day detox and every meal has to be loaded with vegetables.

So when I first came to this country, I had no idea how to use this vegetable! I used to completely skip this vegetable in the produce section and stick to the usual vegetables that I was used to in India. Gradually as we traveled and started dining out, I was exposed to this vegetable. I loved the delicate taste and the look – fresh, green stalks, on a plate can liven up any dish. I learnt to experiment with it and make different soups,and stirfries. The best part about Asparagus, it cooks so quickly!

I love this soup because it uses few basic ingredients and for its presentation! The green soup with the tips placed on top could easily be from a Michelin star restaurant. So get ready to wow your family and guests with this soup.

cream of asparagus soup

Print Recipe

Course Soups, Vegetables and Greens

Cuisine International

Ingredients

1 pound Asparagus washed
3 cups water
2 tbsp Butter
2 tbsp All purpose Flour/ Maida
1/2 cup milk
1/2 tsp garlic powder or 1 tsp minced Garlic
1/2 tsp Onion Powder or 1/2 Onion Chopped fine
1/8 cup Greek Yogurt Cream or Sour Cream (I used Greek Yogurt)
Salt and pepper to taste

Instructions

Asparagus has a chewy, woody bottom, which should not be eaten, so we are going to cut Asparagus into three parts, Chewy bottom(for stock), Tips for Garnishing, and the middle part, which is cut into 1 inch pieces.
In a pressure cooker or pot, put water with 1/2 tsp salt and the woody Asparagus parts. Give 3 whistles or if using a pot, cook for 30 minutes, covered.
When pressure releases naturally from Pressure cooker, remove the woody parts of Asparagus and throw away.
In boiling stock, add Asparagus tips for 2 minutes and remove from boiling stock and put in some iced water. This retains the color and stops the cooking process.
Now add the remaining Asparagus(the middle part) to the stock and give it 2 whistles in pressure cooker or cook in a pot till done.
Cool completely and blend in a blender.
Melt butter in a pan,add Garlic and Onion powder.
Add Flour and keep stirring with a whisk, very important.
Add Milk and continue to stir with whisk, it will thicken.
Add blended Asparagus and continue to stir with whisk. Make sure there are no lumps.
Give it a boil and simmer for 5 minutes.
At this point, if you want to add Greek yogurt or cream, do so now(optional)I added Greek Yogurt.
After adding Greek yogurt or cream, just heat but do not bring to a boil.
Garnish with Asparagus tips and enjoy!

Notes

Making stock out of woody, bottom section is optional. I don’t like to waste, so I used it to make stock.
Greek Yogurt is optional, If you don’t mind it a little rich, please add heavy cream.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Wash the asparagus

Cut into three sections, the bottom, tips and the middle section