One of Spring’s first vegetables to appear, asparagus is great on the grill and in salads, but also shines in a soup like this. It’s quick to make and freezes well.

Serves 4 | PREP TIME: 15 minutes. COOK TIME: 30 minutes


4 tbsp butter
2 shallots, diced
3 tbsp flour
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
16 oz vegetable or chicken stock
16 oz milk
1 lb asparagus, washed and cut into 1 inch pieces
1 cup heavy cream
Salt and pepper to taste

Cooking Instructions

Melt the butter in a large stockpot over medium heat. Sauté the shallots in the butter until fragrant, about 5 minutes. Add the flour and cook for 3 minutes, stirring constantly. Add the garlic, salt and pepper to the pot and cook for 2 minutes more, stirring constantly. Add the stock and the milk, and bring toa slow simmer, stirring regularly. The soup will finish thickening shortly after a simmer is reached, about 10 minutes. Add the asparagus pieces and cook until tender, about 10 minutes longer. Once the asparagus is tender, you can remove some of the pieces to use to garnish.

Pulse the soup with an immersion blender (or food processor in batches) until smooth. Return the purée to the pot, remove from heat and stir in the heavy cream. Taste the soup and adjust seasonings as necessary with salt and pepper. Garnish with reserved asparagus
pieces and serve.

This delicious recipe is taken from our cookbook of the month ‘The Ultimate Soup Cookbook’ By Dru Melton, Jamie Taerbaum. Visit our giveaway for a chance to win a copy.

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