Cream of asparagus soup

The must-have dish of the asparagus season
Cream of asparagus soup

Cream of asparagus soup is a classic of the asparagus season and is as delicious as it is easy to prepare. In this recipe you’ll learn how to prepare this culinary highlight yourself. Depending on the ingredient, you can quickly give the soup your personal touch and reinvent it every time. Experimentation pays off.

The classic cream of asparagus soup is perfect as an appetizer and its base is created as a by-product of cooking asparagus. The beauty of the soup is that you can also use the peels of the asparagus for it. There is a lot of flavor in them, but they are often simply disposed of in organic waste.

  • Prep Time5 min
  • Cook Time55 min
  • Total Time1 hr
  • Yield1 pot
  • Serving Size320 g
  • Energy193 cal
  • Cuisine
    • französisch
  • Course
  • Cooking Method
    • Cooking
  • Suitable for Diet
    • vegetarian

For the cream of asparagus soup

For the cream of asparagus soup

  • 1 kg white asparagus
  • 50 g butter
  • 50 g flour
  • 200 ml whipped cream
  • 50 ml dry white wine (e.g. Riesling or Silvaner)
  • White pepper
  • Salt
  • Sugar (if necessary)
  • Parsley, possibly chervil

Required utensils

  • Asparagus peeler
  • Asparagus pot
  • Kitchen strainer*
Wash the asparagus, peel thoroughly and cut off the woody end. Set the peels aside and cut the asparagus into three-inch pieces.
Fill a pot with a liter of water, salt it enough and bring it to a boil on the stove. Then add the asparagus peels to the boiling water and simmer, covered, for 25 minutes.
Drain the asparagus peels, collect the broth in another pot and drain the colander well with the peels over it.
Bring the broth to a boil again and add the asparagus pieces (not the heads yet) and simmer for about 10 minutes over medium heat. Now add the asparagus heads and leave on the stove for another 5 minutes.
Strain the asparagus, collect the broth and measure out 1 liter of it. Set the asparagus broth aside.
Then carefully heat butter in a saucepan, dust with flour, sweat (roux) and gradually deglaze with the asparagus stock and cream, stirring constantly.
Then briefly bring the soup to the boil again and simmer gently for 5 minutes over low to medium heat.
Season the cream of asparagus soup with salt, pepper and the white wine. If you notice a slight bitter note, add another pinch of sugar.
Add the asparagus pieces to the soup and set a few heads aside. Heat the soup again briefly and then garnish with parsley, chervil and the asparagus heads and serve immediately. Ready is your own cream of asparagus soup.
Tip / Note:

Green asparagus heads, lamb’s lettuce, and a crispy slice of bacon make great additional garnishes for your cream of asparagus soup. This simple asparagus soup is the perfect starting point to take it even further. Be sure to try other entrees such as peas, mushrooms, fried shrimp or chicken. Experimentation pays off, because in no time at all you can turn the classic recipe into your very own version of cream of asparagus soup. This is how you inspire yourself and your guests for the asparagus season. So never throw away your shells, but rather freeze them. So you can enjoy a warming asparagus soup in the fall, too, and adjust the chowder to the season. As already mentioned, mushrooms fit quite perfectly as an accompaniment.

  • Nährwerte

  • 4 servings per container
  • Serving Size320 g
  • Amount per serving
  • Calories193
  • % Daily Value*Standard DV
  • Total Fat12.3 g78 g15.77%
  • Cholesterol34 mg300 mg11.33%
  • Total Carbohydrate5.5 g275 g2%
  • Dietary Fiber3.3 g28 g11.79%
  • Total Sugars5 g
  • Protein5.3 g50 g10.6%
  • Calcium69.7 mg1300 mg5.36%
  • Iron1.8 mg18 mg10%
  • Potassium509.8 mg4700 mg10.85%
  • Vitamin A0.1018 mcg900 mcg0.01%
  • Vitamin C (Ascorbic Acid)50 mg90 mg55.56%
  • Vitamin E (Tocopherol)5.3 IU33 IU16.06%
  • Vitamin B1 (Thiamin)0.2776 mg1.2 mg23.13%
  • Vitamin B2 (Riboflavin)0.3 mg1.3 mg23.08%
  • Vitamin B6 (Pyridoxine)0.1 mg1.7 mg5.88%
  • Vitamin B12 (Cobalamine)0.245 mcg2.4 mcg10.21%
  • Phosphorus119.4 mg1250 mg9.55%
  • Iodine0.0194 mcg150 mcg0.01%
  • Magnesium38.6 mg420 mg9.19%
  • Zinc1 mg11 mg9.09%
  • Copper0.5 mg0.9 mg55.56%
  • Manganese0.3 mg2.3 mg13.04%
  • Chloride107.2 mg2300 mg4.66%
  • Salz1 g6 g16.67%

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Spargelcremesuppe Rezept

How to season cream of asparagus soup correctly?

If you want to season your cream of asparagus soup, you should start with salt and pepper. If you like, you can also add a little nutmeg and a pinch of sugar. To give the soup a slight acidity, fresh lemon juice also goes very well. You can refine the soup with cream or crème fraîche. Be careful not to use too much, though, or the soup will be too heavy.

What herbs belong in the cream of asparagus soup?

For cream of asparagus soup are suitable numerous herbs. The classics are parsley, chives or chervil. But also dill or tarragon give the soup a nice touch. To prevent the delicate herbs from losing their color, you should always add them to the soup at the very end. It also allows them to retain their fresh aroma.

Which ingredients are suitable for cream of asparagus soup?

What tastes good is allowed. Classically, cream soup likes to be served with steamed asparagus pieces, fried mushrooms or shrimp. But croutons, crispy bacon or toasted pine nuts are also a nice addition and give the soup its own unique zing. Just let your creativity run wild and try out different inserts.

What is the best way to store cream of asparagus soup?

It is best to store the cream of asparagus soup in an airtight container in the refrigerator. The soup will keep in the refrigerator for about 3 to 4 days. Should you want to reheat the soup in the pot, you should heat it slowly and at a low temperature so that it does not burn.

How long does cream of asparagus soup keep?

Cream of asparagus soup keeps in an airtight container in the refrigerator for about 3 to 4 days. If you want to keep the soup longer, you can easily freeze it. In the freezer it keeps even up to 3 months.

What goes well with cream of asparagus soup?

The cream of asparagus soup goes well with fresh baguette or ciabatta, for example. Crispy bread or toast also make a good side dish. If you like, you can also serve a salad or steamed vegetables with it. It is important that they do not drown out the delicate flavor of the soup.

Why is my cream of asparagus soup too thin?

The most common reason for this is simply that you made your soup with too much water. However, if the asparagus soup is too thin, you can use a so-called Einbrenn to thicken it and save it. To do this, heat some butter in a saucepan and add flour until you get a creamy mixture. Then gradually add the soup, stirring constantly, until it reaches the desired consistency. Another option would be to continue simmering your soup over low heat until it gets the right consistency. This, of course, takes much longer.

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