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This recipe is a good way to use the thick and woody asparagus that appears late in the season.

If you don't have a food mill to strain this with, don't make this recipe. The texture will be too stringy.

The soup can be served cold or hot.

Cream of Asparagus Soup

This creamy soup tastes purely and simply of asparagus.


4 cups chopped yellow onions, about 4 large onions
8 tablespoons sweet butter (1 stick)
2 quarts chicken stock
2 pounds asparagus
1/2 cup heavy cream or buttermilk (for cold soup)
salt and pepper to taste


1. Melt the butter in a large pot and simmer the onions until very soft and golden, about 25 minutes, stirring often.
2. Add the chicken stock and bring to a boil.
3. Meanwhile, trim the tips from the asparagus and reserve. Cut about 1 inch from the butt ends of the asparagus spears; don't try to remove all of the tough parts, just the very woody ends. Chop spears into 1/2-inch pieces and drop into the boiling chicken stock, cover, reduce heat, and simmer for 45 minutes, or until asparagus is very soft.
4. Force the soup, broth and all, through the medium disc of a food mill. Do not use a blender or immersion blender as the texture will not be good. Too stringy. Return puree to pot, add the reserved asparagus tips, and simmer until they are tender but still firm, 5 to 10 minutes. If serving the soup hot, season with salt and pepper and serve.
5. If serving the soup cold, remove from heat, cool, stir in the cream or buttermilk, and refrigerate covered. Season to taste with salt and pepper. Serve very cold.

8 to 10 portions.

Silver Palate Cookbook