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Cream of Asparagus Soup
Cream of Asparagus Soup

Cream of Asparagus Soup

Portions 4
Preparation Time
Cooking Time


  • 2 bags (300 g each) Arctic Gardens Asparagus
  • 2 tbsp (30 mL) butter
  • 1 leek, chopped (white part only)
  • 1 tbsp (15 mL) chopped fresh parsley or 1 tsp dried
  • 1 tsp (5 mL) grated lemon rind
  • 2 tsp (10 mL) lemon juice
  • 1/4 tsp (1 mL) ground or cracked pepper
  • 4 cups (1 L) vegetable broth or chicken broth
  • 1/3 cup (75 mL) 10% cream
  • Chopped fresh chives (optional)


  1. Steam asparagus in microwave for 4 minutes: drain and pat dry. Cut into 1-inch (2.5 cm) lengths. Set aside.
  2. In large heavy saucepan, melt butter over medium heat; cook leek, stirring occasionally, until very soft, 10 minutes.
  3. Add asparagus, parsley, lemon rind, lemon juice and pepper. Pour in broth and bring to boil; reduce heat and simmer for 5 minutes. Using tongs, remove 1 cup (250 mL) of the asparagus; chop coarsely and set aside.
  4. In batches in blender or food processor, puree soup and return to saucepan. Pour in cream; heat until steaming. Serve garnished with reserved chopped asparagus, and sprinkling of chives (optional).


Nutrition Facts (per serving):

Calories: 169

Protein: 11g

Fat:  10g

Carbohydrate: 14g

Fibre:  4g

Sodium:  144

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