Cream of asparagus soup with milk instead of cream. This is a simple, light spring soup using fresh asparagus and basic ingredients.
Cream of asparagus soup with milk is one of the simplest ways to cook asparagus in spring. It's light, smooth, and made with basic ingredients you probably already have.
This version uses milk instead of cream, so it feels lighter but still has plenty of flavor. If you prefer something more traditional, you can also make a Creamy White Asparagus Soup or a heartier Asparagus Chicken Soup.
Ingredients: 9 + salt & pepper | Prep Time: 20 minutes | Cook Time: 1 hour | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Asparagus: I usually make this soup with green asparagus, but the white sort can be used instead.
Roux: All-purpose flour, butter, and stock.
Milk: Preferably full-fat.
Optional: A stock cube to increase the flavor (vegetable or chicken stock cube).
See the recipe card for full information on ingredients and quantities.
How to make asparagus soup with milk?
Make asparagus stock (optional but recommended)
This step adds more flavor and is a good way to use the woody asparagus ends. You can also use this stock in other dishes like Asparagus Curry.
- Collect the ends and peels from at least 2 bundles of asparagus. If you have more saved in the freezer, use those as well.
- Place them in a pot with water, 1½ teaspoons sugar, 1½ teaspoons butter, and a little salt. Bring to a boil, then simmer uncovered for about 20 minutes.
- Strain the stock and use it for the soup. You can keep it in the fridge for a few days or freeze it.
Make the soup
Step #1: Add the chopped asparagus stalks to the stock. Keep the tips aside; they cook quickly and should stay slightly firm. Let the stalks cook until tender. Strain and reserve the stock and the cooked asparagus.
Step #2: Wipe the pot. Cook the onion in the butter, stir in the flour, then add the stock gradually. Simmer until thickened. Add cooked asparagus and the remaining ingredients. Simmer for 5 minutes, then blend with an immersion blender.
Step #3: Add the asparagus tips and cook for a few more minutes until just tender.
How else can we use asparagus stock?
- Make other vegetable or chicken soups
- Use it to cook rice or risotto like Pea and Asparagus Risotto.
- Poach fish or chicken in it
Storage
Refrigerate the soup, covered, for 2-3 days.
Reheat on the stovetop or in the microwave before serving.
Cream of Asparagus Soup with Milk
Ingredients
Asparagus stock:
- 1.7 lbs asparagus
- 6½ cups water
- 1 teaspoon sugar
- 1 teaspoon butter
- 1 teaspoon fine sea salt
Asparagus soup with milk:
- ¼ cup butter
- 1 large onion
- ½ cup all-purpose flour
- 1 stock cube vegetable or chicken stock
- ¾ teaspoon ground coriander
- 2 tablespoons lemon juice
- 2 cups milk
- fine sea salt and ground black pepper
Instructions
- Asparagus stock: Wash the asparagus and snap off the woody ends. Place them in a soup pot, add the water, sugar, 1 teaspoon butter, and salt, and bring to a boil. Turn down the heat and simmer, uncovered, for 20 minutes. Remove the asparagus woody ends with a slotted spoon and discard (Notes 1,2).1.7 lbs asparagus + 6½ cups water + 1 teaspoon sugar + 1 teaspoon butter + 1 teaspoon fine sea salt
- Cook soup: Add the chopped asparagus stalks to the stock. Save the asparagus tips for finishing the soup. Simmer the asparagus stalks in the soup, covered, for 20 minutes or until soft. Drain and reserve the stock and the cooked asparagus.
- Make the roux: Wipe the pot clean. Melt the butter and cook the finely chopped onion for about 3 minutes until golden, but not brown. Sprinkle the flour in the pot and stir for 1 minute. Slowly and gradually add the stock while whisking all the time. Bring to a boil, add the stock cube, and simmer for about 3 minutes until thickened.¼ cup butter + 1 large onion + ½ cup all-purpose flour + 1 stock cube
- Add the cooked asparagus, coriander, lemon juice, and milk. Add some salt and pepper as well. Bring to a boil again and simmer for about 5 minutes. ¾ teaspoon ground coriander + 2 tablespoons lemon juice + 2 cups milk
- Blend the soup until creamy.
- Add the asparagus tips, bring to a boil again, and simmer for another 2-3 minutes. The asparagus tips should not get too soft. Adjust the taste with salt and pepper. fine sea salt and ground black pepper
Notes
- Making asparagus stock is optional. If you don't have it, use good-quality vegetable or chicken stock.Â
- Stock cube: Even if you make the asparagus stock, it is recommended to use a vegetable or chicken stock cube to increase the flavor.
Jeffrey Scoby says
I like asparagus as a side dish with a meal. However, this asparagus soup outshines the side dish. I thought it was wonderful. I ate a bowl for dinner tonight. It will make a great starter appetizer soup for a formal dinner.
Adina says
Hi Jeffrey. Thank you so much for the feedback, I am happy you liked the soup.
Roland says
If only the Asparagus season could last a whole year
Sissi says
Strangely with all the dozens of ways I cook asparagus I've never tried making a soup. Yours soup looks delicious and I would love it also because I could mix up the tougher stems I always throw away.
Angie@Angie's Recipes says
Best of the season, right? I had lots of poached asparagus last days...need to get some more before the season is over.