Asparagus cream soup: Hello asparagus time!

Today I have a delicious soup made from the spring vegetables for you ... there is asparagus cream soup. It is super easy to cook, tastes delicious and is a must for all asparagus fans! We love this soup in different variations, sometimes with fried bacon, sometimes with smoked salmon or just plain ... ♥

Spargel-Cremesuppe

A few strips of boiled ham are also delicious as a topping. But you can also get very creative yourself when it comes to that. My children prefer to eat the variant with fried bacon. That's why I wrote down this exact version for you today.

The nice thing about this recipe is that EVERYTHING of the asparagus is used. The bowls and sections are boiled out for the soup and bring a really good taste again. I always think it's great when everything can really be recycled and as little as possible has to be thrown away. That's why I actually never remove the peel from the asparagus and always cook them out. I then keep the stock for the next soup or use it as a basis for a delicious sauce with asparagus.

We love to eat soups and stews anyway. Although this is actually more for the cooler season - at least hearty soups and stews that warm you up properly. You can find a few more delicious ones here Recipes for soups, in case you can't get enough of it either. But of course this asparagus cream soup fits right into spring and the asparagus season. Because this has to be properly exploited before the king vegetables are no longer there. In any case, I'm always really looking forward to the asparagus season, even if everything is now being offered all year round. But I prefer to buy my fruit and vegetables when it's really in season. Of course also from an ecological point of view ... but apart from the fact that it simply tastes best. Do you actually feel that you only really have an appetite for the corresponding types of fruit or vegetables in the corresponding season ...?

Spargel-Cremesuppe

Ingredients for the asparagus cream soup:

(for 4 servings)

  • approx. 750g asparagus (medium thick)
  • 1000g of water
  • 150g cooking cream (15% F)
  • 40g butter
  • 40g flour
  • optional: 50g white wine
  • 1 squirt of lemon juice
  • 2 teaspoons + a little more salt
  • 1 teaspoon sugar
  • (White pepper
  • Nutmeg, grated
  • Parsley, chopped
  • optional: 100g bacon, diced into small pieces

Prepare asparagus cream soup:

  1. Peel the asparagus and cut into pieces approx. 2-3 cm in size.
  2. Bring the water with salt and sugar to a boil in a large saucepan.
  3. Add the asparagus peels and sections, bring to the boil and cover and simmer gently for about 20 minutes.
  4. Then pour through a sieve and collect the asparagus stock.
  5. Put the asparagus stock back into the pot, add the asparagus pieces and bring to the boil. Simmer for about 10-15 minutes until the asparagus is soft.
  6. During this time, if necessary, fry the diced bacon in a pan.
  7. Then drain through a sieve again and collect the asparagus stock.
  8. Sort out the asparagus heads and about half of the asparagus pieces and set aside.
  9. Melt the butter and sweat the flour, stirring constantly. Pour 750g hot asparagus stock (or 700g + 50g white wine), stirring constantly with the whisk.
  10. Add the remaining pieces of asparagus and cook gently for about 5 minutes.
  11. Then add the cream, lemon juice, nutmeg, salt and pepper as required and puree finely.
  12. Stir in the asparagus pieces that have been set aside.
  13. Season again to taste and serve sprinkled with parsley and bacon if desired.
  14. Tip: If you cook in a food processor with a cooking function, you can cook the asparagus pieces in the steamer at the same time, while the asparagus shells are boiled out.

Preparation with the Thermomix®:

  1. Peel the asparagus and cut into pieces approx. 2-3 cm in size and fill the basket.
  2. Cut the asparagus skins once or twice so that they are a little shorter.
  3. Put the asparagus peels, water, salt and sugar in the mixing bowl and hang in the cooking basket, 20 min. / 100 ° C / gentle stirring level (with measuring cup).
  4. During this time, if necessary, fry the diced bacon in a pan.
  5. After the cooking time, collect the asparagus stock and remove the bowls from the mixing bowl.
  6. Sort out the asparagus heads and about half of the asparagus pieces and set aside.
  7. Melt the butter for 2 minutes / 120 ° C (TM 31 Varoma) / level 1.
  8. Put the flour from the side of the knife into the mixing bowl, sauté 3 min. / 120 ° C (TM 31 Varoma) / speed 2.
  9. Put the remaining asparagus pieces and 750g of the asparagus stock (or 700g + 50g white wine) in the mixing bowl, 5 min./100 ° C / speed 1.
  10. Then add the cooking cream, lemon juice, nutmeg and, if necessary, salt and pepper, 20 sec / speed 10.
  11. Stir in the asparagus pieces that have been set aside.
  12. Season again to taste and serve sprinkled with parsley and bacon if desired.

Spargel-Cremesuppe

♥ Have fun cooking at home! ♥


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