Creamy and full of asparagus aroma, this soup is a real highlight. We explain how easy it is to prepare fine asparagus cream soup.
A real favorite during the asparagus season and simply best with fresh asparagus: cream of asparagus soup. Whether as a starter or main course – with our simple recipe you can quickly cook a creamy asparagus soup from the broth that is created when cooking asparagus. So that the cooking water also takes on the full taste of the asparagus, the peel is simply boiled.
Asparagus cream soup deliciously vary
You can combine the classic cream of asparagus soup with various ingredients. In addition to other spring vegetables such as snow peas, peas or mushrooms, meatballs, chicken or North Sea shrimp go particularly well with the cream of asparagus soup. Croutons or crispy fried bacon taste great as crispy toppings. Our tip: Fry the heads of asparagus briefly and use them as a gourmet topping.
Cream of Asparagus Soup Ingredients
- 1 kg of white asparagus
- 50 grams of butter
- 50 grams of flour
- 200 grams of whipped cream
- White pepper
- 2-3 tbsp lemon juice
- Chervil for garnish
Cream of asparagus soup preparation
- Wash the asparagus thoroughly. Then peel and cut off the woody ends. Boil 1.25 liters of water with salt and 1 pinch of sugar. Add the asparagus shells and simmer covered for about 20 minutes.
- Meanwhile cut the asparagus into pieces. Pour off the asparagus shells, drain well and catch the asparagus water. Pour the asparagus water back into the pot, bring to the boil and add the asparagus pieces. Cook for about 15 minutes. Drain the asparagus, catch the asparagus water and measure out 1 liter of liquid.
- Heat the butter in a saucepan, dust with flour, sauté and gradually deglaze with the asparagus water and cream while stirring constantly. Bring to the boil, simmer for 5 minutes, season with salt, pepper, sugar and lemon juice. Add the asparagus and heat briefly again. Garnish with chervil and serve.