Cream of asparagus soup with milk – the best asparagus soup you could make this spring. And how to make asparagus stock with the woody ends.
This cream of asparagus soup with milk is THE asparagus soup this spring! Quite different from my beloved Asparagus Chicken Soup or the Creamy White Asparagus Soup but equally delicious. And even more suitable for the asparagus season, because the asparagus really plays the main role in this recipe.
We love soups! With a passion. All of us, kids included. I make different kinds of soups all the time, like I’ve said, at least twice a week.
From our beloved Romanian Chicken Soup with Semolina Dumplings to creamy soups like this cream of asparagus soup with milk or the Creamy Mushroom Soup with Cream Cheese to loaded soups like my favorite Turkey Meatball and Vegetable Soup or the Spicy Yellow Split Lentils and Beef Soup with Vegetables.
Table of contents
- Asparagus: I usually make this soup with green asparagus, but the white sort can be used instead.
- Roux: All-purpose flour, butter, and stock.
- White onions
- Milk: Preferably full-fat.
- Spices: Ground coriander, lemon juice, salt, and pepper.
- Optional: A stock cube to increase the flavor (vegetable or chicken stock cube).
How to make it?
- This step is optional but really worth it, I never leave it out. It makes use of the asparagus woody ends that you will probably discard anyway and intensifies the soup’s flavor.
- Gather all the asparagus peel and ends you have and place them in a pot.
- In this case, I used the woody ends from 800 g/ 1.7 lbs/ 2 bundles of asparagus. This should be the minimum you should use, take more if you have gathered more in your freezer.
- Add water, 1 ½ teaspoon sugar, 1 ½ teaspoon butter, and some salt.
- Bring to a boil, turn the heat down and simmer, uncovered, for 20 minutes.
- Strain the stock and use as suggested below, keep in the fridge for several days for making something else or freeze.
- Once you have the stock, remove and discard the woody ends from the broth.
- Add the chopped asparagus stalks to the broth (1). I only added the asparagus tips to the soup at the end of the cooking process, they do not need long to become tender and they should retain a nice bite anyway.
- The soup is thickened with a mixture of butter and flour and I used milk instead of cream to make the soup.
- I spiced the soup with ground coriander. It was the first time I’ve combined coriander with asparagus, but it will definitely not be the last time, coriander harmonized perfectly with the asparagus, giving the soup a slight exotic hint, making it unbelievably delicious.
- The asparagus stalks will be blended (2) before adding the asparagus tips (3). This way you will get the wonderfully creamy soup, but still, have something to bite on.
Make other vegetable or chicken soups. Poach vegetables, fish, or chicken in it.
Make risotto, for instance, a Pea and Asparagus Risotto or this Risotto Bianco (White Risotto) from Jamie Oliver (cooked it with asparagus stock – so good!).
And talking about Jamie Oliver, you should try his easy asparagus soup as well. The poached egg on top is a great idea you could use for this cream of asparagus soup with milk as well.
Refrigerate, covered, for 2-3 days.
Reheat before serving. You can reheat the asparagus soup with milk on the stovetop or in the microwave.
Other asparagus recipes
Cream of Asparagus Soup with Milk
- 800 g asparagus 1.7 lbs
- 1,5 liter water 50 fl.oz/ 6 ½ cups
- 1 teaspoon sugar
- 1 teaspoon butter
- 1 teaspoon fine sea salt
- 60 g butter 2 oz/ ¼ cup
- 1 large onion
- 60 g all-purpose flour 2 oz/ ½ cup
- ¾ teaspoon ground coriander
- 2 tablespoons lemon juice
- 500 ml milk 17 oz/ 2 cups
- fine sea salt and pepper
- 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).
- 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.
- 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 and simmer for about 3 minutes until thickened.
- 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.
- 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.
- Making asparagus stock is optional. If you don’t have it, use good quality vegetable or chicken stock.
- Even if you make the asparagus stock, it is recommended to use a vegetable or chicken stock cube to increase the flavor.