1 lb. fresh asparagus,
1/2 lb. potatoes,
2 tablespoons chopped onion,
1 tablespoon chopped garlic,
1 1/2 litre chicken stock,
1 cup light cream,
1 teaspoon white vinegar,
1 tablespoon butter,
salt and pepper to taste.


1. Peel and chop the potatoes.

2. Clean and slice the asparagus on a bias to approximately 1-inch slices.

3. Heat the butter in a pot and saute the garlic and onion for about 3 minutes.

4. Add the potatoes and asparagus and saute for 3-4 minutes more.

5. Add the chicken stock and bring to a boil. Boil until the potatoes are soft.

6. Blend the soup with a stick blender and add the light cream.

7. Season to taste and bring to a brief boil.

8. Stir in a teaspoon of white vinegar to enhance the flavor of the soup and serve.

9. Garnish: Slice a few asparagus spears to 1/2 inch slices and put them in the Cream of Asparagus soup after blending, but before it is ready, for better presentation. Although my recipe calls for chicken stock, you can make the asparagus soup vegetarian by using vegetable stock, instead.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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