Cream of asparagus soup … شوربة كريما الهليون


The best way to put asparagus in use when it is in season. Silky creamy vibrant soup that is easy and fast to do.


  • 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 onion diced
  • 1 cup chicken  or vegetable broth
  • 1 tsp fresh lemon juice
  • 2 tbs butter
  • 2 tbs all-purpose flour
  •  1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 cup milk
  • 1/2 cup half n half or heavy cream
  • 1 tsp worcestershire sauce


  1. In a large saucepan,  add  asparagus, diced onion, lemon juice and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. ( I like to add the lemon juice to maintain the vibrant color of the asparagus)
  2. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. 
  3. Process the mixture in a blender to puree the vegetables. Set aside.
  4. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper.
  5.  Whisk in the remaining chicken broth and the worcestershire sauce, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree.
  6.  Add the milk and the cream.Stir while heating the soup to serving temperature, but don’t allow it to boil. Serve immediately.