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Creamy White Asparagus Soup

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Creamy white asparagus soup – this must be the most popular soup in Germany during the asparagus season.

two bowls of soup with asparagus, cream and tyhme.

White asparagus soup or Spargelsuppe is the tastiest, creamiest soup you could make this time of the year. We live in Germany, so we love the White Asparagus with Sauce Hollandaise – which is the absolute number one recipe for asparagus cooking around here – but this little creamy soup is even better!

Velvety and comforting, mild and soothing yet incredibly full of flavor, easy to make, and sure to please anyone (even children who don’t usually dig into this vegetable). It’s also a perfect soup to serve guests; it’s elegant and unique.

Check out the Asparagus Chicken Soup or the Cream of Asparagus Soup with Milk as well; I think you will love it!

Expert tips

  • Broth: Use the woody ends of the stalks and the peel to make the broth. The broth is flavorful, but I still think it needs some help in terms of flavor. I always add a vegetable or chicken stock cube to the soup.
  • Asparagus tips: Keep them separated and only add them to the white asparagus soup at the end of the cooking process. They only need a few minutes of cooking time, they will remain slightly crunchy, and they will add a bit of extra something to this beautiful dish.
  • Reheating: If you cook the recipe in advance, keep the tips in an airtight container in the refrigerator and only add them to the soup when you reheat it before serving.
  • When reheating it, do it gently, and don’t let it come to a boil again.
  • 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.
  • Green asparagus is also great. The dish will taste a bit different, but it will also be delicious.

Recipe ingredients

listed ingredients for making white asparagus soup.
  • White asparagus – about 2 lb/ 1 kg.
  • Leek: Only the white part of a small leek, about 2 oz/ 60 g.
  • All-purpose flour and butter
  • Heavy cream
  • Spices: Fine sea salt or Kosher salt, freshly ground black pepper, nutmeg, and a vegetable or chicken stock cube.

Substitutions

  • You can replace the leeks with a small white onion or two shallots.
  • Sub the heavy cream with single cream or full-fat milk. Heavy cream makes for a rich and luxurious soup, but if you are worried about the calories, the alternatives are ok.

Step-by-step instructions

Make asparagus broth

  • Wash the stalks thoroughly. Snap or cut the woody ends and peel the stalks with a vegetable peeler (1).
showing how to peel white asparagus stalks.
  • Combine: Place the woody ends and the peel in a pot. Cover with about 6 ½ cups/ 1.5-liter water/vegetable/chicken stock. I use a cube of vegetable or chicken stock most of the time. Add 1 teaspoon sugar (2).
  • 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 (3). Discard the woody ends and the peel.
collage of two pictures of cooking white asparagus pieces in water and then the broth in a jug.

Make white asparagus soup

  • In the meantime, chop the spears into small pieces. Keep the heads separated in a small container.
  • 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 (4).
  • Sprinkle the flour on top and stir everything for about 2 minutes (5).
collage of two pictures of friyng onions in a dark pot.
  • Slowly add the broth while whisking continuously to avoid any clumps forming (6).
  • Once you’ve added all the broth, add the asparagus pieces (not the heads) (7).
collage of two pictures of cooking asparagus soup in a pot.
  • Simmer: Cover, bring to a simmer, lower the heat and cook on medium-low heat for about 20 minutes or until the vegetables are soft (8).
  • Add the heavy cream and blend the soup (9).
  • Return it to the heat, add the 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.
collage of two pictures of cooking and blending soup in a pot.

Recipe FAQ

What is the difference between white and green asparagus?

The white sort is cultivated underground so no light can reach the spears. That’s why they remain white instead of turning green like the plants grown overground.

What does white asparagus taste like?

It has a milder flavor compared to the green sort. That’s why it’s best when served simply, using fewer other ingredients that might steal its show.

Do I have to peel it?

Yes. You might get away with the peeling part when using green spears, but the white ones should always be peeled; the peel is tough and stringy. After removing the woody ends, peel the stalks with a vegetable peeler, starting underneath the tops and going all the way down.

overhead view of two bowls of creamy asparagus soup with a spoon in one of them.

More asparagus recipes

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two bowls of soup with asparagus, cream and tyhme.

Creamy White Asparagus Soup

Creamy white asparagus soup – this must be the most popular soup in Germany during the asparagus season.
5 from 1 vote
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Course: Soup
Cuisine: German
Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 4
Calories: 414kcal
Author: Adina

Equipment

  • 1 soup pot
  • 1 Blender
  • 1 Sieve

Ingredients 

Asparagus broth:

  • 2 lb white asparagus 900 g – 1 kg
  • 6 ½ cups water 1 ½ liter
  • 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 60 g
  • 2 oz all-purpose flour 60 g
  • 1 cup heavy cream 250 ml, 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 about 6 ½ cups/ 1.5-liter water. Add 1 teaspoon sugar and the 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.
  • Add broth: Slowly add the broth while whisking continuously to avoid any clumps forming. 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.
  • 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.

Notes

  1. Sub with 2 shallots or one small white onion.
  2. Sub with single cream (or full-fat milk). However, heavy cream makes the most luxurious soup.

Nutrition

Serving: 1g | Calories: 414kcal | Carbohydrates: 23g | Protein: 8g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 303mg | Potassium: 543mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3023IU | Vitamin C: 14mg | Calcium: 114mg | Iron: 6mg
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Recipe Rating




mjskitchen

Tuesday 21st of June 2022

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!