Cream of Asparagus Soup

Cream of Asparagus Soup Serves: approximately 1¾ gallon


  • 3 quarts prepared Chicken Base of your choice
  • 1 quart prepared Liquid Vegetable Consommé Prep
  • 1 bay leaf
  • 3 lbs. asparagus
  • 4 oz. clarified butter
  • 2 small onions, chopped
  • 2 ribs celery, chopped
  • 1 tsp. chopped garlic
  • 6 oz. flour
  • 1 quart heavy cream


  1. 1 Combine the prepared Chicken Base and Liquid Vegetable Consommé Prep.
  2. 2 Add the bay leaf and bring to a simmer.
  3. 3 Remove the bottom 2 inches from the asparagus and discard.
  4. 4 Chop the remaining stalks and add to the stock.
  5. 5 Simmer until tender and remove from the stock.
  6. 6 Discard the bay leaf.
  7. 7 Heat the butter in a separate pot and sauté the onion, celery and chopped garlic until translucent.
  8. 8 Add the flour to create a vegetable roux and continue to cook without color for 5-10 minutes.
  9. 9 Slowly add the stock and asparagus to the roux.
  10. 10 Mix thoroughly.
  11. 11 Heat to a simmer for 3-5 minutes.
  12. 12 Puree the soup in a blender or strain and puree the vegetables before returning to the soup.
  13. 13 Finish with heavy cream and season with additional Liquid Vegetable Consommé Prep.
Be the first to rate this recipe by leaving a comment below!
Print recipe

Thanks for printing this recipe 🙂

Find more recipes at https://rcfinefoods.com

Product and Recipe Search