The Melaniff Family Cookbook

Cream of Asparagus Soup

An early spring soup.


1 Lb Asparagus

1 Qt Chicken Stock

1 medium Onion, chopped fine

1/4 C Butter

1/4 C Flour

1/2 t Salt

1/4 t Nutmeg

1/2 C Heavy Cream


Garnish with croutons, shredded cheese or toasted sunflower seeds.


Boil asparagus in chicken stock until tender, remove asparagus, reserving liquid.

In sauté pan, cook onion in butter until soft.

Stir in flour and nutmeg; cook, stirring until pasty.

Add to flour mixture, cooking and stirring until slightly thickened.

Blend about 3/4 of the asparagus until fine, reserving best tips, return to liquid.

Add cream to liquid and heat through. Do not boil.

Add remaining asparagus and garnish.

Makes about 6 servings.

 On since 2000