Barry's International Kitchen

 I have been making this soup for about a year and every time it is a hit, it is a great soup, even if someone is not a big fan of Asparagus this will win them over.

The pictures are not exactly right for the recipe because I only had one bunch of asparagus when it really takes two bunches, so I halved the recipe, no harm done you just get less and want to make some more really soon.

NOTE: In my lame attempt to eat healthier I have started substituting 6 TBS of Olive Oil(nothing special doesn't have to be EVOO) and Skim milk for my usual 1/2 and 1/2.   You can substitute other vegetables such as  a large head of cauliflower or Brocolli.  I have found that cauliflower soup is pretty bland if made like the asparagus soup, so taste it at the end and add appropriate spices.


1 1/2 pounds of fresh asparagus(two bunches should do it)

1 1/2 cups of chopped onions(not sweet onions)

6 TBS butter

6 TBS All Purpose Flour

2 cups of water(you can also use stock, I use Chicken broth)

4 cups of milk(I usually use 2, we like it a bit thicker, I also use 1/2 and 1/2, but the milk is healthier)

1 tsp dill weed(out of the jar nothing fancy)

1 tsp salt

1/2 tsp  pepper

2 tbs soy sauce(you can omit this, doesn't seem to make much difference)


Chop Asparagus into about 1 inch pieces, discard woody part of stock to but anything that looks good.

Add butter to pot or dutch oven, add asparagus and onion, cook for 8 to 10 minutes.

Stir in  flour and cook another 8 minutes at low heat.

Add water or stock slowly, stirring.

Cook 8 to 10 minutes, stir often.

Let cool for a few minutes.

You can either use a regular blender or I use an immersion blender right in the same pot, I don't even know where my blender is since I got the immersion.  Add milk slowly while blending, do so until is it completely smooth.

Put back in pot if you used a regular blender, add dill, salt, pepper and soy sauce, heat gently, try not to boil, at this point it has the milk and boiled milk isn't so great.

Ready to eat.  I usually put it in individual crocks, season to taste.

Thats it.









These are all the ingredients for half the recipe, I only had one bunch of asparagus.   It is a few more dishes but I like preparing everything and having at the ready to be used in the dish I am making.

This amount of product makes two individual crocks, perfect for lunch for the two of us.  Of course if you use two bunches of asparagus you will get 4 crocks and if you like it thinner you can use more milk and even get 5 crocks or there abouts.

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