The Aspiring Soup Chef!

Creamy Asparagus Soup

Posted in Uncategorized by charyness on October 11, 2009

From Soups by Murdoch Books
Adapted from Soups by Murdoch Books


500g Asparagus spears

640ml Chicken Stock

15g of Butter

1 Tablespoon of All-Purpose/Plain Flour

1/2 a teaspoon of grated lemon zest

Rubbed Sage

Black pepper

Dried Parsley (optional garnish)

Bun/ Hard-roll/ Bread of your choice


briefing: 1 saucepan, 2 large bowls, a food processor, cloth or mittens, soup ladle, small pot with lid, measuring cup, tablespoons

1. Wash and chop off lower end of asparagus spear, which is woody and hard and pale green/white/purple/brown/JUSTCHOPOFFTHEENDS.


2. Chop Asparagus spears into approx 2cm lengths and place in a large bowl.

3. Divide chicken stock into 2 volumes, i.e. 320ml into one cup, the other 320 into another cup.

Chopped Asparagus


briefing: wash all utensils, have all ingredients ready and measured. keep fire on a low/medium heat throughout. DO NOT COOK ON HIGH HEAT unless otherwise stated.

1. In a small pot, combine the chopped asparagus spears and 320ml of chicken broth and bring to a boil on medium heat, or let simmer, and cover with lid for about 10 minutes, or until asparagus is tender.

Chopped Asparagus spears in chicken brothChopped Asparagus spears in chicken broth

2. Transfer boiled asparagus into a food processor and blend in batches, until smooth. You can hear the whirring of the blender in a constant hum that isn’t disrupted by collision with bulky asparagus bits. The puree should be made easily, if you had removed the asparagus after it is sufficiently tender from boiling. Transfer Puree into a large bowl.

Asparagus Puree

Asparagus Puree

3. In a large saucepan on low heat, add the butter and flour and stir for about a minute, or until the butter is melted and evenly spread with the flour, and it starts to foam and turn pale.

4. Remove the saucepan from heat and add the remaining chicken stock, and stir until smooth, and all lumps are dissolved. Add 2 tablespoons of rubbed sage. Return to heat.

5. Bring to a boil, and let simmer for about 2 minutes.

6. Add the asparagus puree to the saucepan and stir until uniform.

7. Add black pepper. Sparing or indulgent, it’s up to you. No pepper is fine too. Whatever floats your boat man.

8. When heated thoroughly, add the lemon zest and season with a teaspoon of salt if preferred.

Creamy Asparagus Soup on the way!

Creamy Asparagus Soup on the way!


Serve with black pepper garnish on top, extra lemon zest, and toasted hot bun on the side.

Cream of Asparagus Soup (serving suggestion)

Cream of Asparagus Soup (serving suggestion)

Recipe by Charlene Torres-Tan (:

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