Cream of Asparagus Soup / Crema di Asparagi

Serves 4 to 6


  • 2 tablespoons unsalted butter
  • 1 small white onion, minced
  • 2 large Yukon Gold potatoes, peeled and diced
  • 1 1/2 pounds white asparagus, washed, ends trimmed and spears cut into 1-inch lengths
  • 2 cups vegetable broth
  • 1 1/2 cup whole or evaporated milk
  • 2 tablespoons finely minced parsley
  • Salt to taste
  • Grinding white pepper
  • Cracklings of fried prosciutto di Parma for garnish on top (Start with 1/4 pound prosciutto, sliced or diced.)
  • Ingredients


  1. Melt the butter in a soup pot and add the onion and potatoes. Cook over medium heat for a couple of minutes taking care not to let the onions of potatoes brown. Add the asparagus but save 4 of the tips, cut them lengthwise into two and set aside.
  2. Add the broth, cover the pot and cook the mixture over low heat for 10-15 minutes or until the vegetables are very soft.
  3. Puree the soup with an immersion blender until smooth. Pour in the milk, parsley, salt and pepper and mix well. Re-heat the soup until it is hot and ladle it into individual soup bowls and garnish the tops with two of the asparagus tips and some of the cracklings.
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Cole Matranga Ethridge

Where is the serving size and calorie content?

Donna Natalini

Love your recipes Reminds me of home-when will you be in South New Jersey again?

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