Cream of Asparagus Soup

A delicious creamy soup that is great in the winter.

Cream of Asparagus Soup


1 1/2 lb asparagus
1 1/2 cup chopped onion
6 tbsp butter
1 pinch salt
6 tbsp flour
2 cups water
4 cups hot milk
1 tsp dill weed
1 tsp salt
1/2 tsp ground white pepper

Break off and discard asparagus bottom. Break off tips and set aside. Chop stalks. Cook in skillet over medium heat with onion in butter, salting lightly, for about 8-10 minutes. When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat for 5-8 minutes. Add water slowly, stirring constantly. Stir for 8-10 minutes until thickened. In a blender, puree the sauce bit by bit with milk, until smooth. Return to 3 quart pan. Add dill, salt, pepper. Heat gently. Cook asparagus tips in boiling water until tender, but still green (about 2 minutes). Add the whole pieces to soup.

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