Name: Creamy asparagus soup
Yield: 4
Cuisine: Worldwide
Ingredients: 500 g white asparagus; 1 medium onion; 30 g butter; 100 ml dry white wine (e.g. Riesling); 800 ml vegetable broth; 150 ml cream; 2 tablespoons flour; 1 pinch of sugar; salt and pepper (to taste); 1 pinch of freshly grated nutmeg; 1 tsp grated lemon peel (untreated); Fresh herbs (e.g. parsley or chives)

This creamy asparagus soup is a real classic of spring cuisine! 🌱🥣 With fresh white asparagus, a creamy texture and fine herbs, it will be an irresistible highlight on your table. Easy to prepare and ideal as a starter or light main course – perfect for connoisseurs! 💚

Creamy asparagus soup

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Cuisine

Worldwide

Author:

Stefie

Servings

Prep Time

15-20 minutes

Cook Time

30-40 minutes

Ingredients

500 g white asparagus
1 medium onion
30 g butter
100 ml dry white wine (e.g. Riesling)
800 ml vegetable broth
150 ml cream
2 tablespoons flour
1 pinch of sugar
salt and pepper (to taste)
1 pinch of freshly grated nutmeg
1 tsp grated lemon peel (untreated)
Fresh herbs (e.g. parsley or chives)

Directions

Prepare the asparagus: Wash and peel the asparagus and cut off the woody ends. The peels and ends are used for the base broth.
Cooking the asparagus stock: Place the asparagus peels and ends in a saucepan with 800ml of vegetable stock. Add a pinch of salt and sugar. Simmer for about 15 minutes, then strain the mixture through a sieve and reserve the stock. Discard the peels and ends.
Cooking the asparagus: Cut the peeled asparagus into pieces 2-3 cm long and cook in the soup base over a medium heat for about 15-20 minutes until soft.
Base for the soup: Finely dice the onion and fry in a large saucepan with the butter until translucent. Sprinkle on the flour and stir-fry until a light-coloured roux is formed.
Deglaze with white wine: Pour the white wine gradually into the roux, stirring constantly to avoid lumps. Then add the prepared asparagus broth with the soft-boiled asparagus and stir until smooth.
Puree finely and refine: Puree the soup finely with a hand blender. Stir in the cream, freshly grated nutmeg and lemon zest. Season with salt, pepper and, if necessary, a pinch of sugar.
To serve: Arrange the soup in bowls, garnish with fresh herbs and, optionally, add a few whole fried asparagus tips or croutons to refine the dish.

Recipe Note

Use the peels intensively

The asparagus peels and ends give the soup the most flavour. Let them simmer slowly in the vegetable broth (at least 15 minutes) so that all the flavours are absorbed into the broth. For even more flavour, you can add a small piece of butter and a pinch of sugar.

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