Cream of Asparagus Soup


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2 Tbsp unsalted butter

2 large shallots, minced (approximately ½ cup)

1 leek, white part only, thinly sliced (approximately ½ cup)

2 cloves of fresh garlic, minced or put through a garlic press

1 ½ pounds of fresh asparagus, woody ends removed, remaining spears cut in small pieces

3 ¼ cups chicken stock (one 26 ounce carton)

1 cup Lamers Dairy Dairyland's Best heavy whipping cream

Salt & pepper to taste

1 tsp fresh lemon juice


Melt butter in a heavy bottomed pan over medium-high heat. Add the minced shallots and leeks, salt and pepper, and cook until softened. Add the minced garlic and cook until fragrant. Add the chopped asparagus and stir for a few minutes. Add the chicken stock, partially cover and simmer for 15 to 20 minutes or until the asparagus is tender.

Puree the soup with an immersion blender or alternatively in a blender until it is smooth. Add heavy whipping cream, adjust seasoning and heat until temperature comes back up. Add fresh lemon juice and serve.