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bowl of asparagus soup with milk, lemon and parsley inside.
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5 from 5 votes

Cream of Asparagus Soup with Milk

Cream of asparagus soup with milk – the perfect spring soup! Bonus: turn woody ends into a delicious homemade stock.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup
Cuisine: German
Diet: Vegetarian
Servings: 4 servings
Calories: 293kcal
Author: Adina

Ingredients

Asparagus stock:

  • 1.7 lbs asparagus
  • 6½ cups water
  • 1 teaspoon sugar
  • 1 teaspoon butter
  • 1 teaspoon fine sea salt
  • ¼ cup butter

Asparagus soup with milk:

  • 1 large onion
  • ½ cup all-purpose flour
  • 1 stock cube vegetable or chicken stock
  • ¾ teaspoon ground coriander
  • 2 tablespoons lemon juice
  • 2 cups milk
  • fine sea salt and ground black pepper
US - EU

Instructions

  • Asparagus stock: Wash the asparagus and snap off the woody ends. Place them in a soup pot, add the water, sugar, 1 teaspoon butter, and salt, and bring to a boil. Turn down the heat and simmer, uncovered, for 20 minutes. Remove the asparagus woody ends with a slotted spoon and discard (Notes 1,2).
    1.7 lbs asparagus + 6½ cups water + 1 teaspoon sugar + 1 teaspoon butter + 1 teaspoon fine sea salt
  • Cook soup: Add the chopped asparagus stalks to the stock. Save the asparagus tips for finishing the soup. Simmer the asparagus stalks in the soup, covered, for 20 minutes or until soft. Drain and reserve the stock and the cooked asparagus.
  • Make the roux: Wipe the pot clean. Melt the butter and cook the finely chopped onion for about 3 minutes until golden, but not brown. Sprinkle the flour in the pot and stir for 1 minute. Slowly and gradually add the stock while whisking all the time. Bring to a boil, add the stock cube, and simmer for about 3 minutes until thickened.
    ¼ cup butter + 1 large onion + ½ cup all-purpose flour + 1 stock cube
  • Add the cooked asparagus, coriander, lemon juice, and milk. Add some salt and pepper as well. Bring to a boil again and simmer for about 5 minutes.
    ¾ teaspoon ground coriander + 2 tablespoons lemon juice + 2 cups milk
  • Blend the soup until creamy.
  • Add the asparagus tips, bring to a boil again, and simmer for another 2-3 minutes. The asparagus tips should not get too soft. Adjust the taste with salt and pepper.
    fine sea salt and ground black pepper

Notes

  1. Making asparagus stock is optional. If you don't have it, use good-quality vegetable or chicken stock. 
  2. Stock cube: Even if you make the asparagus stock, it is recommended to use a vegetable or chicken stock cube to increase the flavor.

Nutrition

Serving: 1/4 of the soup | Calories: 293kcal | Carbohydrates: 31g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 811mg | Fiber: 5g | Sugar: 5g