Cream of Asparagus Soup – Hiland Dairy

Cream of Asparagus Soup

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  • Prep Time
    10 Minutes

  • Cook Time
    35 Minutes

  • Servings


  • 1/2 stick Hiland Unsalted Butter
  • 1/2 Onion, chopped (about 1/2 cup)
  • 1 Clove Garlic, crushed
  • Salt and Freshly Ground Black Pepper, as needed
  • 2 pounds Asparagus, ends trimmed and cut into 1-inch pieces
  • 6 cups Chicken Stock
  • 1 pint Hiland Sour Cream, room temperature
  • 2 teaspoons Paprika, for garnish


  • Melt Hiland Unsalted Butter in a large saucepan over medium-high heat. Add onion and garlic and sauté 5 minutes.
  • Add asparagus and sauté another 4 minutes.
  • Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender.
  • Carefully transfer to a blender and puree until smooth.
  • Return to saucepan, stir in Hiland Sour Cream and season with salt and pepper, to taste.
  • Transfer to serving bowls. Dust with paprika and serve.

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