Asparagus Soup


Asparagus Soup

Part of Ep. 1802 Ep. 1802 - Asparagus, Grass and Daffodils

Credit: Recipe courtesy of Jack Kaestner, executive chef of the Oconomowoc Lake Club


1 lb. asparagus
2 Tbsp. butter
2 Leeks
4 cups stock
1-1/2 tbsp. cornstarch or potato starch
2 Tbsp. cream
Salt and fresh-ground white pepper to taste


Melt butter and add leek, cook until soft (about 8 minutes) over medium flame. Add cut asparagus, salt and pepper. Cook 15 minutes, until soft and juices reduce a bit. Add stock and bring to a boil. Add starch in slurry solution and return to a boil. Purée mixture, strain (optional). Adjust seasoning and add cream. This soup retains that fresh asparagus taste. Asparagus soup is great to put away for the winter and have a taste of spring in January.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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