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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.
Asparagus Soup with Milk
This cream of asparagus soup with milk is THE asparagus soup this spring! Quite different from my beloved Asparagus Chicken 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.
Or try the Creamy Carrot Soup with Milk.
Oh, I have so many soup recipes on my blog, you should not have any difficulty at all in finding one you like!
How to make?
- 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 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.
How to use asparagus stock:
- Make today’s cream of asparagus soup with milk.
- Use it for other vegetable or chicken soups.
- Use it for poaching vegetables, fish or chicken.
- Make a 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.
- Once you have the stock, remove and discard the woody ends from the broth.
- Add the chopped asparagus stalks to the broth.
- 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 before adding the asparagus tips. This way you will get the wonderfully creamy soup, but still, have something to bite on.
Other asparagus recipes:
- 800 g/ 1.7 lbs asparagus
- 1,5 liter/ 51 fl.oz/ 6 ½ cups water
- 1 teaspoon sugar
- 1 teaspoon butter
- 1 teaspoon fine sea salt
- 60 g/ 2.1 oz/ ¼ cup butter
- 1 large onion
- 60 g/ 2.1 oz/ ½ cup all-purpose flour
- ¾ teaspoon ground coriander
- 2 tablespoons lemon juice
- 500 ml/ 17 oz/ 2 cups milk
- fine sea salt and pepper
- 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.
- 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.
- 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 and the coriander, the lemon juice, and the 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.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the soup
Amount Per Serving: Calories: 293Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 43mgSodium: 811mgCarbohydrates: 31gFiber: 5gSugar: 5gProtein: 11g
Nutrition information isn’t always accurate.