Creamy Corn & Asparagus Soup

Creamy Corn & Aspagagus Soup 1
When the corn in season is about to be no more…I buy a few dozen, cut the corn off the cob then freeze the corn to be used in the fall and winter. So when I make this rich and creamy soup the corn is about as fresh as it gets this late in the season. And what I love about soups like this is they get better every day…You taste the sweet corn on the front of your bite and the asparagus at the end. 

Creamy Corn & Asparagus Soup
4 corn cobs (corn cut off)
1 bunch asparagus
1 onion diced small
4 cups whole milk/corn milk if you still have the cobs
2 stalks celery diced small
1 1/2 Tbs flour
1 tsp celery salt
1 tsp salt
1 tsp pepper
2 tbs butter
more salt & pepper to taste

In a sauté pan sweat the onions and celery until tender. Add the asparagus and cook until the asparagus is tender. Next stir in the flour, celery salt, salt and pepper and cook for about 1 to 2 minutes before adding the corn and milk. Increase the heat to medium and continue cooking for about 10 minutes (do not scald the milk). Using a strong blender, process the soup until smooth. Garnish with a few tops of the asparagus and corn kernels… Delicious!!!



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14 thoughts on “Creamy Corn & Asparagus Soup

    1. Thanks Laura… The natural milk that corn gives is so full of flavor. Lots of good fiber has changed my life… Really, it has! I have some life changing recepies for the new year that revolutionized my pantry and my family is ‘ no the wiser’!

      Liked by 1 person

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