Lorenza Ávila

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Recipe of Asparagus cream

Asparagus cream

50 mins
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This cream of asparagus has a little lemon that gives it a spectacular flavor. It is served with the tips of asparagus to decorate and give it a special touch.
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4 portions
  • 1 kilo asparagus, green
  • 1 onion, chopped
  • 3 tablespoons unsalted butter
  • 5 cups chicken soup, and more in case it is necessary
  • 1/2 cups cream
  • 1/4 teaspoons lemon juice


Cut the tips of the asparagus. Reserve to decorate.
Cut the rest of the asparagus into pieces of 1 cm.
Cook the onion in 2 tablespoons of butter until smooth, stirring with a wooden spoon.
Add the asparagus, with salt and pepper to taste and let them cook another 5 minutes.
Add 5-6 cups of chicken broth and let cook covered for 15-20 minutes, until the asparagus is tender.
While the soup is cooking, in a pot with a little salt water, cook the tips of the asparagus, about 3-4 minutes, until tender. Drain and reserve.
Put the soup in the blender and puree. Return it to the pot.
Add the cream and more chicken stock if necessary. Check the salt and pepper.
Cook the soup until it boils and add the spoonful of remaining butter until it melts.
Add the lemon juice.
Serve in individual dishes and decorate with the tips of the asparagus.


It can be stored refrigerated and covered for 2 days.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (7)
Rosy Miranda
24/01/2020 11:51:46
Muy rica. Solamente no le puse limón
Rosy Pérez Santiago
10/01/2020 13:54:45
El limón corta la crema
Magda Cuevas
26/12/2017 13:26:17
Muy buena
ALan Rey King
25/11/2017 18:38:45
Quedo bien pero agregue jn poco mas de mantequilla de lo sugerido y la puse al principio toda con la cebolla, no le puse limón por temor a que se corte la crema.
Ixtli Palacios
27/04/2017 12:04:44
Muy buena pero no le puse crema, mucho mejor
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