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Cream of white asparagus soup recipe

Cream of white asparagus soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Asparagus soup

For classic German white asparagus soup, you first cook the asparagus in water, and then make a light-coloured roux to which the asparagus cooking liquid is added. To thicken, an egg yolk is added at the end.

5 people made this

IngredientsServes: 4

  • 500g white asparagus
  • 750ml water
  • salt to taste
  • 1 pinch caster sugar
  • 40g butter
  • 40g plain flour
  • 1 tablespoon chicken stock granules
  • 1 egg yolk
  • 125ml double cream
  • 75g butter
  • white pepper to taste
  • minced parsley for garnish

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife. Cut the asparagus spears into bite-size pieces. Bring 750ml water to the boil in a saucepan, add salt and a pinch of sugar and cook until the asparagus is tender, about 15 minutes. Drain and reserve the cooking liquid.
  2. Heat 40g butter in the saucepan. Once melted, add the flour and cook, stirring, until lightly coloured. Whisk in the asparagus cooking liquid a little at a time, and add the stock granules and the cooked asparagus. Bring to the boil.
  3. Whisk the egg yolk and the cream in a small mixing bowl. Turn the temperature down to the lowest setting and let the soup reduce in temperature for a couple of minutes, then whisk in the the egg yolk. If the soup is too hot, the yolk will curdle. Add 75g butter. Season with salt and pepper. Ladle into soup bowls and garnish with chopped parsley.

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Reviews & ratingsAverage global rating:(18)


Cream of Asparagus Soup (Crème d'asperges)

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews

This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season. Before you start, considering cutting the tips off some of your asparagus stalks and blanching them separately—it'll make a brilliant garnish for each serving. To make the soup, simply sauté onions and asparagus in butter, add chicken stock, simmer until tender, and puree into a smooth, silky soup with crème fraîche or heavy cream. Just before serving, rewarm the soup and monter au beurre—that is, stir in a bit of cold butter to make the soup extra silky and rich. Because yes, it's true: everything is better with butter.

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Simple Creamy White Asparagus Soup Recipe

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Being on this new server means that Spicie Foodie can now better handle the huge increase of traffic and growth we’ve been experiencing these past several months. And I have to thank you my lovely visitors and readers for all this growth. To say I’m thrilled about it all is an understatement.

Let’s talk about asparagus now, shall we? I know it isn’t quite asparagus season, and I heard that the cold weather might delay or damage the crop this year. I hope that isn’t the case because I so look forward to asparagus season every year…fingers crossed.

From the shelves of my greengrocer’s these thin white and purplish stalks beckoned me. Normally I wait until the season is in full swing before buying my first bunch but I simply couldn’t resist them. They weren’t perfect but they were very crisp and the bottom was clear and fresh, so home they came with me.

It’s still so cold here and the only thing that keeps coming to my mind is soup. Not fighting the urge I decided to turn these asparagus into a simple, warming, and satisfying pot of soup. My uncomplicated recipe isn’t really much of a recipe. The whole process was by feel and the result was very satisfying. Below is my “recipe” but there are also thousands of them to be found with a quick Google search.


  • 100 g butter
  • 2 tbsp flour
  • 150 ml white wine
  • 200 ml heavy cream
  • ¼ tsp white pepper
  • salt
  • cooking spoon
  • large pot

Melt butter in a pot and add onions. Sauté over medium-low heat for approx. 1 min. Add flour and stir well. Deglaze the pan with white wine and the reserved asparagus cooking liquid. Add in sliced asparagus stems and whisk in cream. Let the soup simmer for approx. 10 min. more and season with white pepper and salt.


Yes, whenever you cook with asparagus you need to trim and prep them. First, you want to grab a clump of say five or six asparagus and trim off the ends. I aim to cut a few inches off the spears, to get rid of the woody part. You can also hold a piece of asparagus at both ends and bend and it should naturally break where the woody part ends as well.

  • A Dollop of Greek Plain Yogurt
  • Sour Cream
  • Pumpkin Seeds
  • Sprinkle of Cayenne for Heat
  • Hot Sauce
  • Or any other of your favorite toppings

Basic Cream of Asparagus Soup

This simple cream of asparagus soup is an excellent way to use fresh asparagus. The soup is made with a basic white sauce, milk, and asparagus. The asparagus cooking liquid adds extra flavor to the dish. Top each serving of the soup with small cooked asparagus tips. It makes a lovely lunch paired with crusty rolls or you can serve it as the soup course for a meal.

Asparagus is a spring vegetable and it may be one of the earliest ones you can harvest from your garden. If you have a local farmer's market, you will find asparagus soon after they open for the season. While you can find it imported from around the world most times of the year in your supermarket, it's lovely to be able to eat locally and seasonally.

White sauce, or béchamel, is one of the standard sauces that you should master to make casseroles, gravy, cheese sauce, or simply serve over vegetables. Don't be scared by the French name because it is a simple base of butter and flour cooked together, seasoned with salt and pepper, then whisked with milk to make a smooth sauce.


Recipe Summary

  • Coarse salt and freshly ground black pepper
  • 2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 large shallot, sliced crosswise, plus 1/2 large shallot
  • 1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
  • 1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
  • 1/2 cup heavy cream

Bring 6 cups water to a boil in a medium saucepan season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.

In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.


Discard white part of asparagus stalks rinse well in cold water.

Cut into 1-inch pieces. Place in saucepan with chicken broth, onion, garlic and tarragon. Bring to a boil over medium heat.

Reduce heat simmer, covered, 10 to 15 minutes or until asparagus is tender. Reserve a few asparagus tips for garnish. Place asparagus and broth in blender container. Cover and blend until smooth.

In medium saucepan melt butter stir in flour. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Stir in asparagus puree. Add salt and pepper to taste.


Health Benefits of Asparagus

Asparagus is packed with vitamins like A, B, C and E. It also contains Vitamin K, which is essential for the blood clotting process. One pound of asparagus can actually satisfy your daily need of vitamin C and folic acid and half of the need on vitamin B1 and B3! It is also a great source of minerals! The green asparagus has more vitamin C than the white one. Both varieties are great for the bones, teeth, and Cardiovascular system and especially pregnant women benefit from the folic acid.

This said, there is also a word of warning for people who have health problems with their kidneys. If this applies to you, better only eat a little asparagus, because it creates a high amount of uric acid. This also means that people with gout shouldn’t eat asparagus for the same reason.

The fancy smell of urine after consuming asparagus happens to 40% of the people and is no reason for concerns.


    1. Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
    2. Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

    I tested this out in a party of 8 people, following the advice to add potatoes to thicken (no roux at all), and sauteing the asparagus. I used homemade chicken stock (I NEVER use canned or purchased broth), and screened the puree through a tami, reduced the remaining cooking stock to almost nothing after soup was correct thickness and added that flavor bomb in. I served as a soup course in a 7 course meal, so this was a taster size and my guests were begging for another taster. Definitely to be made again.

    Great soup and easy to make! With a minimal ingredient list, it's all the more important that components are top quality, like the broth as other reviewers mentioned. I also added garlic after the onions where softened and quickly sauteed the asparagus with that (stems only) before adding the broth and asparagus tips. I also opted for potato instead of the flour and used duck fat instead of butter (wish I always had it on hand). Also hit it with some high quality olive oil before serving. Delicious.

    My husband and I loved this recipe. I added some minced garlic to it and did everything else according to the recipe. Tasted fantastic! Will definitely make again.

    Despite following a number of suggestions to boost the flavor, this simple recipe lacked impact. I added garlic, a bit of lemon juice, herbes de Provence, kosher salt and freshly ground pepper, and swirled in some low fat sour cream at the end, after first tasting the ungarnished version. It's nice, but needs a lot of tinkering if you like a soup that has more depth. I agree that the chicken broth quality is key Pacific brand organic chicken broth is good. I will save this one to serve cold with some herb crostini as a starter on a very hot day.

    I've made this extremely simple yet flavorful soup a few times now - eating low carb, I omit the flour and use a little less stock to keep it thick. The biggest improvement I made was using lemon pepper when adding the asparaus, as well as some crushed garlic. And ALWAYS use my own chicken stock. My 2.5 year old daughter went nuts eating helping after helping saying "this is delicious!" - I've never heard her use that word :-)

    Oh my yum! This recipe is wonderful! It's healthy and delicious-- what's not to love? It's super simple and has a wonderful earthy, natural asparagus flavor that nourishes & pleases. If you think it's too simple, you could throw in some crisp bacon bits or carrots. But I wouldn't change a thing.

    This is terrible with the wrong broth. Results with Safeway low-fat, low-sodium broth are awful, but it's good with Safeway Organics low-sodium. Adding back all the broth yields four cups of soup. Yummy paired with a goat cheese and roasted red pepper sandwhich grilled with EVOO.

    This soup is very good and easy - but you should modify based on other reviews. The potato over the flour is definitely the way to go, and I think the savory adds the right flavor. I also added a couple of big roasted red peppers from the jar and pureed everything with a stick blender. The peppers added some smokiness and made it a nice orange color. Excellent!

    I took some of the ideas added by other cooks - added a potato, some Italian herbs and a little bit of skim milk at the end. I also used tinned asparagus, so did not need to prepare it in any way. I'm really not a huge fan of asparagus, but loved this soup. It was a hit at work, too with my coworker who had had recent oral surgery.

    I made some adjustments and the soup was FAB! Doubled the onion & added a big garlic clove. Used 1/2 the stock but made it strong. Skipped the flour and added a potato 10 mins before the asparagus. Used 1.5 x the asparagus and only simmered it 12 mins (fresher flavour). Added juice of 1/4 lemon and 1.5 cups skim milk at the end. Used my immersion blender to whip up the whole shebang and seasoned with lots of S&P. Served hot the same day and cold the next with light sour cream - very YUMMY!

    I made a few changes but this soup is the BOMB! No flour or chicken broth in the house so I boiled the vegetables. Spooned out to puree sea salt, lemon pepper, 1/2 stick butter, olive oil, fresh lemon zest,asparagus with a whole leak, fresh spinach (to keep it green) and a few whole garlic bulbs. Oh MY GOD. The layers of flavor are amazing!

    wonderful. At another raters suggestion, used shallots instead of onion. Also reserved all of the liquid and slowly added to blender 1/2 cup at a time until desired consistency. dolloped with tablespoon of Greek yogurt in each serving. Served chilled. rave reviews.

    I made a slightly plus version of the recipe, substituted Herbs of Provance for the Summer Savory and added a half pound of crab meat at the end. It was wonderful. My wife and I ate the whole thing for dinner (I had a bowl and a half) along with a salad and a bottle of Australian Semillon - Sauvignon Blanc. Great dinner!

    Great simple recipe. I did not have summer savory, so I used a citrus-pepper blend instead (a pricey, upscale version of lemon pepper). Added a spoonful of fat-free sour cream to garnish. Simple but satisfying. If you want a richer soup, just add a cup or so of heavy cream or half-and-half at the end. My only suggestion: Do not cook the asparagus for 25 minutes or it will be mushy and will lose its lovely green color. 10 minutes max is more like it, just until the spears can be pierced with a fork. Also, I would coarsely chop the onion so that you can easily lift both the onion and asparagus out of the soup pot to puree them in the food processor.

    I have read the reviews on this receipe and all I have to say is that it is a fantastic base for any veggie soup. THE KEY TO ANY SOUP LIKE THIS IS A GOOD CHICKEN BROOTH. If you dont use a good one your might as well quite, and that is the only reason that I can come up for all the discourage people. Added spices, herbs, wine, garlic, etc are great, and I used my own version. I used sour cream and chives/green onion on top to garnish, but I would use greek yogurt if you can get access to it. I served with white wine, fresh italian bread, lacey swiss cheese, and fresh fruit. However, while this receipe is not large enough for dinner portions for 4, it is big enough for appetizer sizes when serving a meal after the soup. What I wonder is if it is better the day after? For those who did not like this receipe, my recommendation is to use a different vegetable and a good brooth. Add a little half and half (a couple of tbs) to the soup at the end to refine it if you want a more finished touch. THIS IS A GREAT RECEIPE.

    this was so delicious and relatively low fat. I made a few minor changes to the recipe. I instead of the herbs they called for, I added oregano, marjoram, a pinch of mustard powder and a tablespoon of lemon juice at the end. I also used a hand blender in the pot and though the consistency was great. I would definitely try other veggies using this base in the future.

    The base of this soup is low fat and excellent for just about any vegetable chosen to use. I have used it for mushroom soup, carrot soup, spinach soup and broccoli soup. I often substitute thyme as the herb.

    Great soup! - my husband and I each had 2 bowls - but I did make a few small changes: - Added back all the liquid, it has so much great flavor and the soup kept it's consistency - Used a blender instead of food processor (find this to be easier and make all my pureed soups this way) - Used 1 t dried Tarragon and 1/2 t ground coriander as seasoning in place of savory - Added 2 cloves minced garlic to broth and 1/4 cup dry white wine before cooking. I would definately recommend this as a nice alternative to plain old steamed asparagus! I was fun to slurp down this veggie!

    This soup is great. I've made it with summer savory, substituted chives, parsley, skipped herbs altogether and it's always tasty. Thanks to the other reviewers, I don't even bother trying to add the liquid back a bit at a time, just put it all in the blender. (I've tried a hand blender and like the consistency in the standard blender better.) I've also reduced some white wine in a separate pan and added a bit which made it richer, but truthfully, I rarely do it. Prefer the yogurt to sour cream, but both work. Also sometimes sprinkle parmesean cheese on top.

    We thought this was fantastic! I listened to the other reviewers and practically tripled the recipe--or at least the asparagus--and also used Herbs of Provence since I had it on hand. I thought it was delicious and easy. I look foward to making it again.

    Quick easy and so boring!There is no way to "fix" or "save" this soup. I am going to feed it to our dogs. Perhaps, they will eat it if I mix it with meat scraps or other treats.

    A Cook from atlanta.ga on 11/09/03 I've been looking for a really good cream of asparagus soup for my vegetarian friends. This soup is fabulous, very easy and of course, since I want it creamed just add cream at end. My whole family loves it. PS you can substitue broccoli and get cream of broccoli for the asparagus and still get the great vegetable taste.Many thanks for listing this basic recipe.

    This is a quick, easy recipe that looks like you went to a lot of work. I followed the recipe with the exception of adding some fresh garlic when sauteing the onions and then I added some white wine with the chicken broth.

    Very delicious. I made this soup for 6 people. I ended up doubling the recipe but had to add 3 pounds of asparagus instead of 2. It made 6 small servings. I added shallots, onion, and garlic. I couldn't find Summer Savory so I used the Herbs of Provence. I also added quite a bit of salt and pepper - more so than I would usually add. Also, it's def. better made in advance.

    I have made this soup twice. It was delicious both times. The recipe did not yield 6 servings, as a matter of fact it just barely served 4. I will make it again, but will double the recipe to serv 4 people. I added a dollop of sour cream and it was perfect.



Comments:

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