asparagus cream soup

Simple asparagus cream soup

Delicious: You’ll cook this simple asparagus cream soup once a week in spring – it’s that good! With our recipe, you can quickly make it yourself.


400 g white asparagus
¼ tsp salt
1 pinch of sugar
2 shallots
2 tbsp olive oil
1 tbsp butter
1 tsp flour
100 ml dry white wine
200 g cream
a little pepper
1 splash of lemon juice
fresh herbs for garnishing (e.g. chives or chervil)


1. Wash and peel the asparagus stalks. Bring the peels to the boil with 1 liter of water, salt and sugar and leave to steep for about 15 minutes, then strain and reduce the liquid to about 500 ml.

2. Meanwhile, cut the asparagus tips off the stalks and halve the tips lengthwise again.  The stalks are cut into pieces of about 1 cm.

3. Peel the shallots and roughly dice them. Melt the olive oil with the butter in a pan and sauté the shallot cubes with the asparagus pieces (without asparagus heads) for about 2 minutes until translucent. Sift in the flour and sauté for about 1 minute.

4. Deglaze with the white wine and let it boil down completely. Pour in the asparagus stock (from step 1) and simmer for about 10 minutes.

5. Add the cream, bring to the boil once, puree the soup and pass it through a fine sieve into another pan. Now add the asparagus tips and simmer gently for about 2 minutes.

6. Season the soup with a pinch of salt, a little pepper and a dash of lemon juice. Cut or finely chop the herbs and pour over the soup. Enjoy!


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