Tested till perfect Cream of Asparagus Soup

Cream of Asparagus Soup

Learn how to make a classic cream of asparagus soup with this Tested till Perfect recipe. With just a zest of lemon, this velvety soup is soon to be a family favourite!

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2008

Recipe4 out of 5 based on 32 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1-1/2 lb 1-1/2lbasparagus
  • 2 tbsp 2tbspbutter
  • 1 1chopped leekleeks, (white part only)
  • 1 tbsp 1tbspchopped fresh parsley
  • 1 tsp 1tspgrated lemon rind
  • 2 tsp 2tsplemon juice
  • 1/4 tsp 1/4tsppepper
  • 4 cups 4cupsvegetable broth or chicken broth
  • 1/3 cup 1/3cup10% cream
  • chopped fresh chives
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Snap off woody ends of asparagus; cut stalks into 1-1/2-inch (4 cm) lengths. Set aside.

In large heavy saucepan, melt butter over medium heat; cook leek, stirring occasionally, until very soft, 10 minutes.

Add asparagus, parsley, lemon rind, lemon juice and pepper. Pour in broth and bring to boil; reduce heat and simmer until asparagus is tender, about 5 minutes. Using tongs, remove 1 cup (250 mL) of the asparagus tips; chop coarsely and set aside.

In batches in blender or food processor, puree soup; press through sieve over saucepan to remove any fibre. Pour in cream; heat until steaming. Serve garnished with reserved chopped asparagus and sprinkling of chives.

Nutritional Information Per serving: about

cal 82 pro 3g total fat 5g sat. fat 3g
carb 7g fibre 1g chol 14mg sodium 698mg

% RDI:

calcium 4 iron 7 vit A 17 vit C 15
folate 56
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