Cream of Asparagus Soup


  • 2 bunches of Asparagus
  • Half of a yellow onion (finely chopped)
  • 1 clove Garlic (finely chopped)
  • 1 knob of butter
  • Pepper to taste
  • Salt to taste
  • 4 cups Vegetable/ Chicken stock
  • 1/2 cup Heavy cream


  • Wash and trim off the woody ends of the asparagus. Cut them into 1 inch pieces and set aside. Keep aside a few tips for garnish.
  • In a deep bottomed pan, melt the butter over medium heat ; add in the garlic and onions, saute for 30 seconds.
  • Add asparagus and saute for a minute. Then, pour in the stock and bring to a simmer. Cook till the asparagus is tender and still green.
  • Using a hand blender puree the mixture. You can use a regular blender to do the same.
  • Pour in heavy cream and season with salt and pepper. Simmer for a minute or two, pour into bowls and garnish with tips before serving.

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