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“Simmering the tender tips in milk and adding them to the final soup adds something special and makes the soup heartier than most cream soups. A family favorite; even my children that won't eat asparagus ask me to make this recipe.”
1hr 10mins
8 cups

Ingredients Nutrition


  1. Wash asparagus, remove tips and any hard (woody) stem at the base.
  2. Simmer the tips in a small sauce pan using just enough milk to cover them.
  3. Simmer approximately 5 minutes until tender, set aside and keep warm.
  4. Cut tender stalks into 2" piecesand place in a medium sauce pan.
  5. Add stock, onion and celery; simmer covered for 30 minutes.
  6. Remove from heat and liquify in a blender in small batches.
  7. Melt butter in a small sauce pan, whisk in flour, stiring constantly to avoid burning.
  8. Slowly stir in the cream.
  9. Add the cream mixture to the asparagus stock and heat to thicken.
  10. Add asparagus tips discarding the milk.
  11. Season with salt, paprika and white peper to taste.

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