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two bowls of soup with asparagus, cream and tyhme.
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Creamy White Asparagus Soup

Creamy white asparagus soup – this must be the most popular soup in Germany during the asparagus season.
Course Soup
Cuisine German
Diet Vegetarian
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