Cream of Asparagus Soup

This recipe is awesome, but is kind of like my lobster recipes in the sense that I cannot afford to make it all of the time, since asparagus is so expensive! I was lucky enough to go to Costco with my Mom this week though (I have the best Mom in the world!), which meant large quantities of asparagus. This soup was a hit among my friends this week, when the weather was well below zero for a few days. It is really good if you serve it with garlic bread!

Cream of Asparagus Soup

Serve 4

  • 1 lb fresh asparagus (sliced)
  • 2 cups chicken broth (fat-free, less-sodium)
  • 1 tsp thyme
  • 1 bay leaf
  • 2 cloves garlic (minced)
  • 1 tbsp flour (I am using a gluten-free blend for all of my cooking now!)
  • 2 cups skim milk
  • 1/2 tsp ground nutmeg
  • 2 tsp butter
  • 3/4 tsp salt
  • 1 tsp lemon juice


  1. Combine the asparagus, broth, thyme, bay leaf, and garlic in a pot and bring to a boil.
  2. Once boiling, reduce heat, cover, and let simmer for 10 minutes.
  3. Remove the bay leaf, place the asparagus mixture in a blender and process until smooth.
  4. Place the flour in a pot and gradually add the milk, stirring until blended.
  5. Add the asparagus mixture and ground nutmeg to the milk and stir to combine.
  6. Bring mixture to a boil, reduce the heat, and let simmer for 5 minutes (stirring constantly).
  7. Remove the soup from the heat and add the butter, salt, and lemon juice.
  8. Stir and serve with garlic bread.

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