Asparagus Soup


Asparagus Soup

Photo, Erik Putz.

A fresh green soup to serve for lunch dinner, or as an appetizer.


  • 3 cups sliced asparagus
  • 2 cups chicken broth
  • 1 crushed garlic clove
  • 1 tsp fresh thyme
  • 1 bay leaf
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 2 cups milk
  • 1/8 tsp nutmeg


  • BOIL asparagus with chicken broth, garlic, thyme and the bay leaf in a large saucepan. Reduce heat and simmer, covered, 10 min. Discard bay leaf. Purée in a blender.
  • MELT butter in same saucepan over medium. Whisk in flour, then milk. Add puréed asparagus and nutmeg. Bring to a boil, then simmer for 2 min.

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