Cream of Asparagus soup


  • 4 slices of Flaxseed Bread
  • 2 bunches of green asparagus
  • ½ onion, chopped
  • 2 cloves of garlic, minced
  • 2 cups of low-fat milk
  • 1 cup of chicken broth
  • 1 tablespoon flour
  • 1 tablespoon butter
  • Salt and pepper
  • 1 tablespoon olive oil
mins preparation
mins cooking


4 servings

  • Heat the olive oil and sauté the onion and garlic for a few minutes.
  • Peel and cut the end of the asparagus (which is the hardest part).
  • Cut the asparagus into 3 parts and save the 4 tips for decorating.
  • Add the asparagus and saute onion 5 minutes, then add the chicken broth, milk, salt and pepper and let cook until the asparagus is tender.
  • Take out cooked asparagus and set aside. Heat the butter with flour for 2 minutes, stir and then add the liquified cream of asparagus and cook until boiling and add seasoning.
  • Heat up salt water and dip the tips of the asparagus for 3 minutes and then cool with water and ice.
  • Serve in bowls of cream containing asparagus and garnish with the reserved tips.
  • Tip: You can cook some asparagus before grinding them and cut into small pieces to add to the cream and get a different texture to find pieces of asparagus inside.