Asparagus Soup


Yield: 4 People


Work: 20 Minutes


Total: 45 Minutes


How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • In a heavy Pot, melt Butter and cook Garlic until fragrant, then add Asparagus and cook until golden.

  • Add Anything Stock and Salt, then cover.  Cook for roughly 15 minutes, until soft.

  • Blend with an Immersion Blender until smooth, then add Cream and heat to warm.

  • Serve in bowls and add Chives to the top for garnish.


  • Add Bacon for more flavor.

  • Try adding Sour Cream or Yogurt instead of Cream.

  • Chives are optional - also try adding different Herbs!


  • 2 Tbsp Butter

  • 1 Garlic Clove, minced

  • 2 Pounds Asparagus, ends trimmed, then cut into 1" pieces

  • 1 Tbsp Salt

  • 2 Cups Anything Stock

  • ½ Cup Heavy Cream

  • 1 Tbsp Chives, chopped


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Spoon

  • Airtight Container

  • Medium Pot w/ Lid

  • Immersion Blender

  • Spatula


  • Airtight Container for up to 5 days in the Fridge.


Questions about this recipe? Ask Chef Pierson!