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  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 leek, white part only, finely chopped
  • 1 cup chopped asparagus spears (snap woody ends of stalk off before cleaning and chopping; reserve the tender tips to stir in the soup just before serving. )
  • 2 cups reduced-sodium chicken broth, divided
  • 1 cup half-and-half
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper


  1. Melt butter in a saucepan over low heat. Add onion, celery, leek and asparagus. Cook about 5 minutes. Add 1 cup chicken broth; cover and simmer until asparagus is tender, about 10 minutes.
  2. Place vegetables and broth in a food processor or blender, working in batches, if necessary. Process until smooth. Return to saucepan. Add remaining broth and half-and-half. Cook over low heat; do not boil.
  3. Dissolve cornstarch in water and whisk into soup. Continue cooking over low heat, stirring until soup thickens. Add salt and white pepper. Add asparagus tips and cook 3 minutes.
Recipe courtesy of the Deerfield Inn in Deerfield, Mass.

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The recipe was originally published as Creamy Asparagus Soup on

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