Creamy and with a full asparagus flavor, this soup is a real highlight. We explain how easy you can prepare a fine cream of asparagus soup.
A real favorite during the asparagus season and simply best with fresh asparagus: asparagus cream soup. Whether as a starter or main course – with our simple recipe you can quickly cook a creamy asparagus soup from the stock that is made when cooking asparagus. So that the cooking water takes on the full taste of the asparagus, the bowl is simply cooked with it.
Asparagus cream soup can be varied deliciously
You can deliciously combine the classic asparagus cream soup with various inlays. In addition to other spring vegetables such as sugar snap peas, peas or mushrooms, meatballs, chicken, or North Sea shrimps go particularly well with asparagus cream soup. Croutons or crispy fried bacon taste great as crispy toppings. Our tip: Fry the asparagus heads briefly and use them as a gourmet topping.
- 1 kg white asparagus
- 50 g butter
- 50 g Flour
- 200 g Whipped cream
- White pepper
- 2-3 tbsp Lemon juice
- Wash the asparagus thoroughly. Then peel and cut off the woody ends. Bring 1.25 liters of water with salt and a pinch of sugar to the boil. Add asparagus peels and simmer covered for approx. 20 minutes.
- In the meantime, cut the asparagus into pieces. Drain the asparagus peels, drain well, and collect the asparagus water. Pour the asparagus water back into the pot, bring to the boil, and add the asparagus pieces. Approx. Cook for 15 minutes. Drain the asparagus, collect the asparagus water, and measure out 1 liter of liquid.
- Heat the butter in a saucepan, dust with flour, sweat, and gradually deglaze with asparagus water and cream, stirring constantly. Bring to the boil, simmer for 5 minutes, season with salt, pepper, sugar, and lemon juice. Add the asparagus, heat again briefly. Garnish with chervil and serve.