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Cream of Spring Asparagus and Onion Soup


2 tbsp (15 mL) butter
1 medium sweet onion diced
2 minced shallots
1 clove minced garlic
1 lb (455 g) asparagus stalks coarsely chopped
3 cups (750 mL) vegetable stock
2 tbsp (15 mL) honey
2 tbsp (15 mL) butter
½ cup (125 mL) fresh grated Parmesan cheese
¾cup (175 mL) 35% whipping cream (room temperature)
salt and pepper to taste
parmesan curl (use potato peeler to curl)
asparagus tips


Melt butter, sauté sweet onions, shallots, garlic and asparagus stalks until soft.

Add vegetable stock and bring to boil. Simmer 10 minutes. 

Add honey and butter. Heat 2 to 3 minutes then remove from heat.

Add cream and grated Parmesan. Season with salt and pepper. Purée in a blender.

Garnish with asparagus tips and a curl of Parmesan cheese.

Cream of Spring Asparagus and Onion Soup

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