Asparagus Cream Soup

Yield: 6 to 8 side dish servings


  • 2, 15-ounce cans asparagus spears or two 10-ounce packages frozen asparagus spears thawed
  • 3 cups milk or light cream
  • ¼ cup finely chopped shallots or onion
  • 2 tablespoons butter or margarine
  • 2 teaspoons all-purpose flour
  • ½ teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon ground nutmeg
  • 2 Slightly beaten egg yolks


  1. Drain canned asparagus; cut tips off canned or frozen asparagus spears and set aside.
  2. In a blender container combine asparagus stalks and milk, cover and blend until smooth.
  3. In a saucepan, cook shallots or onion in hot butter or margarine till tender but not brown.
  4. Stir flour, salt, pepper, and nutmeg into the butter and onion mix.
  5. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
  6. Slowly stir about half of the hot mixture into egg yolks.
  7. Return all to pan. Stir in reserved asparagus tips.
  8. Cook and slowly stir over low heat for 2 to 3 minutes