Our first Cream of Asparagus Soup recipe was a nice cream soup, but the flavor of the asparagus was lost. With a few tweaks we recreated the Glen-Mor Restaurant’s version. The photo is one of my favorites for this book so far.

Fresh
1 lb. onion, approximately 2 medium onions
2-1/2 lbs. asparagus spears
6 Tbsp. butter
4 cups Chicken Stock ^[1]
1/2 cup whole milk
1 cup Croutons ^[2], if desired

Pantry
1 Tbsp. salt
1/2 tsp. ground black pepper

Prepare vegetables
Trim off a few asparagus tops and put aside for garnish. Coarsely chop asparagus and onions and set aside. Melt butter in a large stock pot. Add asparagus, except for the tops for garnish, and onion and saute for 7 to 10 minutes or until tender.

Add stock and simmer
Add stock and bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are tender.

Process soup
Once soup is done simmering, process through a food mill. Return processed soup to the large pot. Add the milk and heat thoroughly over medium heat. Add salt and pepper and adjust seasoning to taste.

Serve
Serve soup warm and garnish with asparagus tops. Serve with fresh Croutons ^[2] if desired.