Creamy white asparagus soup made with fresh asparagus and simple ingredients. A classic German spring recipe.
Make the most of the asparagus season with this creamy white asparagus soup. It's simple, comforting, and perfect as a starter or a light meal.
This is one of the soups we cook most often in Germany during asparagus season. While White Asparagus with Sauce Hollandaise is the most popular dish, this soup is just as common in many homes.
Unlike a lighter broth-based soup, this one is creamy and smooth, made with a simple roux and fresh asparagus. It's mild in taste and lets the asparagus shine.
If you prefer a lighter option, try this Asparagus Chicken Soup or the Cream of Asparagus Soup with Milk.
Ingredients: 9 + salt & pepper | Prep Time: 25 minutes | Cook Time: 50 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
White asparagus: About 2 lb/ 1 kg. You can also use green asparagus, but the taste will be slightly different.
- Try more asparagus recipes: Roasted Asparagus and Tomatoes, or Chicken Asparagus Pasta Bake.
Leek: Only the white part. You can replace it with a small onion or shallots.
Butter and flour: For the base of the soup.
Cream: Makes the soup smooth. You can use milk for a lighter version.
Stock: Vegetable or chicken stock (a cube works fine).
See the recipe card for full information on ingredients and quantities.
How to make white asparagus soup?
Step #1: Wash the stalks. Cut off the woody ends and peel them.
Step #2: Cook them in water or stock with 1 teaspoon of sugar. Simmer uncovered for about 20 minutes.
Step #3: Strain and discard the solids.
Step #4: Cook the chopped leek with a pinch of salt for 2-3 mins without browning.
Step #6: Add the flour and stir for about 2 minutes.
Step #7: Slowly pour in the broth while whisking. Add the chopped asparagus (not the tips).
Step #7: Stir in the cream and blend the soup until smooth.
Step #8: Add the tips and cook for another 4-5 minutes. They should stay slightly firm. Season.
Tips
- Use the peel and ends for the broth; they add a lot of flavor.
- Thicker soup: If you like the soup to be thicker, don't add all the broth at once. Add about ¾ of it, blend the soup once cooked, and adjust the thickness with more of the remaining broth according to your preference.
Storage and reheating
Refrigerate for 2-3 days.
Reheat gently without boiling.
If making ahead, keep the tips separate and add them when reheating.
For more seasonal recipe ideas, check out these Asparagus Recipes.
What to serve with it?
Check out our collection on What to Serve with Soup.
Do you like this recipe?
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Creamy White Asparagus Soup
Equipment
- 1 soup pot
- 1 Blender
- 1 Sieve
Ingredients
Asparagus broth:
- 2 lb white asparagus
- 6 ½ cups water
- 1 vegetable or chicken stock cube
- 1 teaspoon sugar
White asparagus soup:
- 1 piece of leek only the white part 2 oz/ 60 g, Note 1
- 2 oz butter
- 2 oz all-purpose flour
- 1 cup heavy cream Note 2
- a few gratings of nutmeg
- fine sea salt and freshly ground black pepper to taste
- 1 teaspoon lemon juice or white balsamic vinegar to taste
Instructions
Asparagus broth:
- Prepare asparagus: Wash the stalks thoroughly. Snap or cut the woody ends and peel the stalks with a vegetable peeler. Place the woody ends and the peel in a pot. Cover with water. Add sugar and the stock cube.ends and peel of 2 lb white asparagus + 6 ½ cups water + 1 teaspoon sugar + 1 vegetable or chicken stock cube
- Simmer: Cover and bring to a boil. Once it boils, lower the heat and cook uncovered for 20 minutes.
- Strain through a fine sieve into another pot (preferable in a jug pot, it will make pouring easier). Discard the woody ends and the peel.
Asparagus soup
- Chop asparagus: While the broth cooks, chop the spears into small pieces. Keep the heads separated in a small container.
- Pot: After straining the broth, wipe the pot clean with a kitchen towel.
- Roux: Melt the butter, add the chopped leeks (or shallots/onions) and a pinch of salt, and cook them gently until softer, but don't let them take any color, about 2-3 minutes. Sprinkle the flour on top and stir everything for about 2 minutes.1 piece of leek + 2 oz butter + pinch of salt + 2 oz all-purpose flour
- Add broth: Slowly add the broth while whisking continuously to avoid any clumps forming (Note 3). Once you've added all the broth, add the asparagus pieces (not the heads).
- Cook soup: Cover, bring to a simmer, lower the heat and cook on medium-low heat for about 20 minutes or until the pieces are soft.
- Blend: Add the heavy cream and blend the soup.1 cup heavy cream
- Asparagus tips: Return the soup to the stovetop, add the asparagus tips and reheat gently for 4-5 minutes; the heads of the plant should remain crunchy and not get very soft.
- Adjust the taste with salt, pepper, nutmeg, and a little lemon juice (or white balsamic vinegar) to balance the flavors.a few gratings of nutmeg + fine sea salt and freshly ground black pepper + 1 teaspoon lemon juice or white balsamic vinegar
Notes
- Leeks: Sub with 2 shallots or one small white onion.
- Cream: Sub with single cream (or full-fat milk). However, heavy cream makes the most luxurious soup.
- Thicker soup: If you like the soup to be thicker, don't add all the broth at once. Add about ¾ of it, blend the soup once cooked, and adjust the thickness with more of the remaining broth according to your preference.
mjskitchen says
I recently made a creamy green asparagus soup which was somewhat similar, but now that I'm looking at yours, I wish I would have used white asparagus. Now I just need to find some. It's not very common here, but I do see it every once in a while. A beautiful soup!