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Asparagus Soup



  • 1 clove garlic
  • 1 leek or several green onions
  • 2 pounds fresh asparagus
  • 1/4 cup butter, melted
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups cream or half-and-half
  • Cayenne to taste


  1. Separate asparagus tops from stems. Save all and chop the stem, steaming until tender. Sauté garlic.
  2. In a blender, add the asparagus stems, garlic, butter, flour, onions and milk. Mix well. Remove from blender and pour into medium saucepan. Heat on stove at medium until hot.
  3. Add cream or half-and-half. Add asparagus tops.
  4. Serve with dash of cayenne.

Source: Iowa Farmer Today


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