Cream of Asparagus Soup


  • ¼ stick unsalted butter
  • ¼ onion, chopped
  • 1 small clove of garlic, crushed
  • Salt and freshly ground black pepper
  • 1 lb asparagus, ends trimmed and cut into 1-inch pieces
  • 3 cups chicken stock
  • 1 cup sour cream, room temperature
  • 1 tsp hot paprika for garnish (optional)


  1. Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and sauté 5 minutes. Season with salt and pepper. Add asparagus and sauté another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender.
  2. Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
  3. Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Source: Food Network-revised

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