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Cream of Asparagus Soup

Cream of Asparagus Soup

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degree-icon Easy
time-icon 5 minutes
time-icon 1 hour
time-icon N/A
time-icon ≈ 6 cups/1425 ml
time-icon 1 cup/240 ml
diet-icon N/A
degree-icon Easy
time-icon 5 minutes
oven-icon 1 hour
snow-icon N/A
plate-icon ≈ 6 cups/1425 ml
dish-icon 1 cup/240 ml
diet-icon N/A

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Cream of Asparagus Soup
  • 6 tablespoons/180 ml high-potency MagicalButter, melted
  • 2 cups/480 ml homemade chicken stock
  • 12 ounces/340 g fresh asparagus, rinsed
  • ½ cup/120 ml heavy cream
  • ¼ cup/60 ml shallots, chopped
  • ¼ cup/60 ml finely grated Parmesan, garnish
  • 2-3 large garlic cloves, chopped
  • ¼ teaspoon/1¼ ml salt
  • ⅛ teaspoon/⅔ ml ground white pepper
  • 1 leek, white part only, well rinsed, chopped

How To

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Cream of Asparagus Soup
  • Cut 1 inch off the ends of the asparagus and discard. Cut off the tips of the spears, and set them aside. Chop the rest of the asparagus spears into 3 segments.
  • Place the ingredients in your MagicalButter machine, and secure the head.
  • Press the Temperature button, and select 160°F/71°C; then press the 1 Hour/Oil button.
  • After the cycle is complete, unplug the unit at the outlet, and remove the head of the appliance. Pour your Cream of Asparagus Soup into a serving bowl, garnish, and enjoy!