Chilled Cream of Asparagus Soup

Serves 4


  • 2 cups chicken stock* or canned chicken broth
  • 1 15-ounce can asparagus spears, drained
  • 1 small onion, chopped
  • 1/2 small bay leaf
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • salt and white pepper
  • 1/4 cup whipping cream

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Chilled Cream of Asparagus Soup continued.


Bring chicken stock to boil. Add drained asparagus, onion, and bay leaf. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes. Discard bay leaf. Melt butter in a saucepan. Stir in flour and cook over medium heat for 3 minutes, stirring constantly. Do not let the mixture brown. Heat milk and add it to the butter and flour mixture, whisking until the mixture is smooth and thick.

Purée the asparagus-chicken stock mixture in food processor or blender. Strain through a sieve into the milk mixture, pressing down hard on the solids with the back of a wooden spoon. Cook over medium heat, whisking constantly, until the mixture is slightly thickened. Add salt and white pepper to taste. Chill thoroughly. Taste for seasoning after the soup is chilled. Stir in cream just before serving.

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