Cream of asparagus soup with milk is the best asparagus soup to make this spring! Plus, learn how to make a flavorful asparagus stock using the woody ends you’d usually throw away.
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.
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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
This step is optional, but I always do it – it’s a great way to use those woody asparagus ends you’d normally toss, and it adds lots of flavor to the soup.
Just gather all your asparagus peels and ends (I used the woody bits from 2 bundles – that’s the minimum I’d recommend) if you’ve saved more in the freezer, even better.
Put them in a pot with water, 1½ teaspoon sugar, 1½ teaspoon butter, and some salt. Bring to a boil, then simmer uncovered for 20 minutes. Strain the stock and use it as needed. It keeps in the fridge for a few days or can be frozen for later.
Make the soup
Step #1: Add the chopped asparagus stalks to the broth. I only added the tips at the end – they cook quickly and should stay slightly crisp for the best texture.
The soup is thickened with a simple butter and flour mix, and I used milk instead of cream to keep it lighter.
Steps #2 and #3: The stalks are blended (2) before adding the tips (3), so you get that creamy texture but still have something to bite into.
How else can we use asparagus stock?
Make other vegetable or chicken soups.
Use it to poach vegetables, fish, or chicken.
Use it for other dishes like Pea and Asparagus Risotto or Asparagus Coconut Curry.
Storage
Refrigerate the asparagus soup with milk, covered, for 2-3 days. I usually leave it in the pot.
Reheat before serving. You can reheat it on the stovetop or in the microwave.
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
- ¼ cup butter
Asparagus soup with milk:
- 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.
- 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.