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Cream of Asparagus Soup – Gluten-Free

Delicate flavor, lots of nutrition!   Depending on how creamy you like your gluten-free cream of asparagus soup, you can use all milk or use part milk and part half and half.

Gluten-Free Cream of Asparagus Soup

Gluten-Free Cream of Asparagus Soup

Gluten-Free Cream of Asparagus Soup


1 pound Asparagus, trimmed and chopped

1 Pint Water

2 tablespoons Cornstarch

1 teaspoon Salt

1 Pinch Black Pepper, to taste

2 cups Milk

2 cups Milk, or half and half

2 tablespoons Butter or Margarine


If using fresh asparagus, wash the stalks, then bend near the bottom to break just above the tough part.  Discard the tough part; chop the rest.  Cook asparagus in boiling water in covered 2-quart saucepan until tender (just takes a few minutes once it’s boiling); drain, reserving 1/2 cup of the cooking liquid. Puree all but 1/2 cup of the cooked asparagus in blender or food processor with the 1/2 cup cooking liquid.  Set aside.

In the same saucepan, combine cornstarch, salt and pepper; gradually stir in milk. Add butter and bring to a boil over medium-low heat, stirring constantly, and boil 1 minute. Stir in asparagus puree; blend well, then add reserved 1/2 cup asparagus. Heat through, stirring constantly, and serve.

Makes about 4 servings.