Asparagus Soup

Description

Asparagus Soup - Authentic recipe from France. Ready in 30 min. Try it now!

1. 1

   Wash 500 g asparagus (white or green). Peel white asparagus (for green, peel only the bottom third), cut off the woody ends. Cut off the asparagus tips and set aside (they will be added later). Cut the stalks into pieces. Finely dice 100 g onions.

   ⏱️ approx. 15 min

   💡 Tip: Asparagus soup is a classic French and German spring dish during asparagus season (April–June). Cook the tips separately and add them as a garnish — they are the most prized part and should remain whole. The peels can be used to make a flavorful asparagus stock.

2. 2

   Melt 50 g of butter in a pot and sweat the onions until translucent (do not brown). Add the asparagus pieces and sauté briefly. Pour in 1 litre of stock (ideally asparagus stock made from the peels). Simmer for 12–15 minutes until the asparagus is tender. Add the asparagus tips in the last 5 minutes.

   ⏱️ approx. 18 min

   💡 Tip: Tip for a more intense flavour: simmer the asparagus peels and woody ends in water for 20 minutes to make a stock and use it instead of regular broth. Cook the tips only briefly so they remain slightly firm.

3. 3

   Remove the asparagus tips. Blend the soup finely with an immersion blender. Stir in 100 g of cream. Season with salt, pepper and a pinch of nutmeg or sugar. Return the asparagus tips to the soup. Garnish with chives or chervil.

   ⏱️ approx. 8 min

   💡 Tip: A splash of lemon juice or white wine enhances the asparagus flavour. For a more festive variation: whisk an egg yolk with the cream before adding (liaison) — this gives a velvety, smooth texture. Do not allow the soup to boil after this.