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My husband loves asparagus but is not a huge fan of soup....lets see if this will entice him.

I stumbled onto this recipe on


  • 2 lbs asparagus
  • 1 large yellow onion, chopped
  • 3 Tbsp unsalted butter
  • 5 cups chicken broth
  • Leaves of 2 sprigs of fresh thyme
  • 1/3 cup heavy cream
  • 1 Tbsp dry vermouth
  • A squeeze of fresh lemon juice
  • Salt and pepper


  • Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick.
  • Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.
  • Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened.
  • Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes.
  • Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
  • While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
  • Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve.
  • Transfer to a bowl (use caution when blending hot liquids), and return to pan.
  • Stir in cream.
  • Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.
  • Garnish with asparagus tips.

Categories: Bisque/Cream  Stew  Vegetable 

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