Asparagus soup is one of the best ways to get even more deliciousness out of your white asparagus! Instead of tossing the peels, stems, and cooking water, you can turn these flavorful leftovers into a light, silky soup that captures the essence of spring.
As a true German, I hate waste and this simple recipe makes sure every part of the precious Spargel is put to good use. In my mind, it makes the most out of the Spargelsaison (white asparagus season as we call it in Germany) and looks and tastes a lot fancier than it is.
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Why You Will Love This Recipe
- No waste but full flavor: This recipe makes the most out of every part of your asparagus during that time of year.
- Light and fresh: Low in calories but with a delicate, fresh flavor
- Authentically German: This soup is a traditional way to honor Spargel during the season
- Quick and easy to make: You’ll love how quickly this recipe comes together
The ingredients
- White asparagus peels and ends: Be sure to keep the asparagus pieces from when you cook white asparagus
- Asparagus cooking water: Definitely save the asparagus broth as it contains so much flavor
- Butter: I like to use butter to make a simple roux
- Flour: This is also for making the roux for this cream of asparagus soup
- Bouillon: Adds even more flavor
- Lemon juice: The acidity of the lemon cuts through the slight bitterness
- Salt: Without salt, this dish would be very bland
- Sugar: Adding a pinch of sugar heightens the sweetness of the asparagus
- Sparking wine: Makes this simple soup a bit more fancy
- Sour cream: I love the complex flavor of sour cream
Useful tools and equipment
Of course, you don’t need much but I recommend you have:
- Wire whisk: This will help make the soup base. Or you can use an
- Immersion blender: This will make blending everything a bit easier.
Substitutions and variations
- Asparagus piece: You can also use a few spears of cooked asparagus (but if you want to get the white color, I don’t recommend you use green asparagus)
- Bouillon: Any broth or chicken stock will work great in this recipe
- Sour cream: You can easily use heavy cream instead
- Wine: Whether sparkling or a dry white wine, they add a nice flavor but you can also omit either one
- Egg yolk: Whisking an egg yolk into the hot (not boiling) soup adds to the texture and flavor of the soup
- Thicker soup: You can use a bit more butter and flour to make the soup thicker
How to serve
Since it is so light with its delicate flavor, this creamy white asparagus soup is particularly delicious as an appetizer before any meal. If you are as big a fan of white asparagus as I am, you can even serve it before your asparagus as a main course.
Other soup recipes you might like
How to make this dish
This is just a summary of the steps. For the complete instructions, scroll down to the recipe card at the bottom of this post.
- If you’re cooking white asparagus, be sure to save the cooking water and the peels and woody ends. I like to those the peels and stems into the cooking water and simmer them for about 20-30 minutes. You can let this stand for a few hours to get more of the asparagus flavor (or in the refrigerator for up to 3 days). Drain the asparagus pieces and peels and discard them.
- Over medium heat, melt butter in a pot, add the flour, and combine well. Cook for a couple of minutes.
- While constantly whisking, slowly add the asparagus water. Simmer until the soup has thickened. Whisk in the bouillon. Add lemon juice, salt, sugar, and wine to taste. Whisk in the sour cream (just be sure not to boil it after adding it)
- Ladle the hot soup in fancy soup bowls. Optional: add some fresh ground white pepper and garnish with some chopped parsley.
Let me know if you have any questions or comments!
White Asparagus Soup
Asparagus soup is one of the best ways to get even more deliciousness out of your white asparagus! Instead of tossing the peels, stems, and cooking water, you can turn these flavorful leftovers into a light, silky soup that captures the essence of spring
Servings: 4 servings
Calories: 191kcal
- 1.25 liters water
- peels and ends from 2 pounds of white asparagus
- 50 g butter
- 50 g flour
- 1 tsp bouillon
- 2 TBSP lemon juice
- ⅓ cup white wine or sparkling wine
- ⅓ cup sour cream
- salt, sugar, and pepper to taste
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Either bring the water from cooking asparagus or fresh water with the asparagus peels and ends to a boil and simmer for about 20 mins. Drain the water and set aside. Discard the peels and ends.
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In a large pot over medium heat, melt the butter and add the flour. Mix and cook for a few minutes.
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While constantly whisking, slowly and gradually add the asparagus water. Bring to a gentle boil and cook for 5 mins.
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Add the bouillon, lemon juice, white wine, and sour cream and whisk until blended. Do not bring back to a boil.
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Season to taste with salt, sugar, pepper, and possibly more lemon juice.
- you can also cook the peels and ends right after cooking the asparagus and let them stand for a few hours overnight for even better asparagus flavor
- you can also use heavy cream instead of the sour cream
- optional: add some additional pieces of cooked asparagus for extra texture and substance
- optional: sprinkle with some chopped parsley for a pop of color
Calories: 191kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 108mg | Fiber: 0.4g | Sugar: 1g | Calcium: 36mg | Iron: 1mg