Spicy Cream of Asparagus Soup

Things are starting to warm up in the garden and I see the neighboring farm spreading straw to protect those strawberries in the fields which means SPRING is right around the corner.  With the sights and sounds of the outside growing season upon us one of the first fresh harvests will be asparagus.  We usually have so much asparagus from local growers and our own garden that it’s hard to keep up with creative recipes.   In today’s share I’ve got an amazing soup that I know my family will love with the spicy cram addition.  I hope you will print up this recipe or bookmark my site on your mobile and give this a try.

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Spicy Cream of Asparagus Soup

Spicy Cream of Asparagus Soup


  • olive oil 2 tablespoons
  • large onion 1
  • carrot 2
  • garlic cloves 6
  • chicken stock 12 cups
  • large ripened plantains 4
  • cumin 2 teaspoons
  • fresh cilantro 2 cups
  • heavy cream 1 cup


  1. In an IMUSA STOCKPOT add oil and sauté' onions, carrots, and garlic until soft, about 3-4 minutes.
  2. Add chicken stock, plantains, cumin, and cilantro and bring to simmer. Simmer for 30 minutes.
  3. Turn off the heat and using tongs or a slotted spoon remove about half of the sliced plantains and set aside.
  4. Use an immersion blender to purée the soup inside the IMUSA STOCKPOT until smooth. Alternatively, you may purée batches of the soup in a blender.
  5. Add reserved plantains back to the soup and mix in the heavy cream. Bring soup back to heat and serve.

Recipe and photo credit : Lagostina

[alert-note]What are you most excited about this Spring?  I can’t wait to grow more cold hardy veggies in my garden and dome to create fun meals like this recipe.  My kids LOVE the spicy and cream in today’s recipe.  I can’t wait to hear about what you will cook up and or grow this Spring so please share with me by commenting below!

Happy Recipe Sharing!


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