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Asparagus Soup Recipe

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Here I show you my simple Asparagus Soup Recipe with step by step instructions and many photos.

The asparagus season in Germany begins in the middle to the end of April and traditionally ends on 24 June, which is St John’s Day, popularly known as asparagus New Year’s Eve.  

I cook the classic asparagus soup here with asparagus and asparagus remains.

The asparagus peels and sections bring a great aroma to the soup.

As a soup addition, I have in addition to pieces of asparagus also fried herbseitlinge supplemented, so some color in the otherwise white soup.

I wish you all the best! Enjoy the delicious asparagus soup!

1. Recipe Asparagus Soup

Asparagus Soup

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 534
Total Time 60 Min.
Preparation Time 30 Min.
Cook Time 30 Min.

Simple tutorial on how to prepare asparagus soup.

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Asparagus soup Recipe Image
Asparagus Soup Recipe Image © Thomas Sixt


Asparagus Soup Ingredients

300 g white asparagus
500 ml Vegetable broth (I like to use organic vegetable broth!)
80 ml dry white wine
1 pc Lemon
50 g butter
250 ml Cream
some brown cane sugar
Cayenne pepper
1 tsp starch (Guide value for the binding to the asparagus cream soup!)
80 g Cold butter

Inlay and Decoration for Asparagus Soup

150 g herb mushrooms
30 g butter
1/2 bunch Parsley (I also like to use chervil!)


Asparagus peeled with asparagus stalks
Peeling asparagus made easy: use a sharp pendulum peeler.

Prepare asparagus

Cut off the ends of the asparagus spears and peel them.

Prepare asparagus soup.
Prepare asparagus soup with asparagus and asparagus peels.

Cooking asparagus broth

Prepare the asparagus broth:

Place the asparagus peels and asparagus remains in a pot.

I also add some small pieces of asparagus, without asparagus tips, to the soup.

This allows the asparagus broth to develop a powerful taste.

Add cold vegetable stock, white wine, a slice of lemon, salt, pepper and some sugar and bring to the boil.

Remove the lemon slice after boiling. Let the soup steep for 15-20 minutes.

Optionally you can add a sliced potato, the starch of the potato binds the soup.

Prepare the insert for the asparagus soup
Asparagus and king oyster mushrooms as a filler for the asparagus soup.

Prepare vegetables

Cut the tips of the asparagus and the remaining asparagus into bite-sized pieces and provide them as an extra insert.

I have also included herb mushrooms in the mixture, cut the mushrooms in half or cut them into small pieces.

King oyster mushrooms when frying in butter and parsley.
King oyster mushrooms in the pan when frying with butter.

Fry mushrooms

Fry the herbs in a pan with butter, season with salt and pepper and finish with freshly chopped parsley.

Keep the mushrooms warm for serving.

Strain the asparagus soup through a sieve.
Pass asparagus soup.

Strain broth

Pass the asparagus broth through a fine sieve and put it back on the stove.

Cook the asparagus soup in the asparagus broth.
Cook the asparagus as a soup in the asparagus broth.

Asparagus cooking

Bring the asparagus broth to the boil, add the raw asparagus pieces for the soup and cook until al dente.

Asparagus as a filler for asparagus cream soup
boiled asparagus tips as a soup.

Provide vegetables

Remove the asparagus tips from the asparagus broth and place them in a bowl.

You can also add the asparagus pieces to the herbs and keep them warm.

Refine asparagus soup with cream and mix up.
Finish the asparagus soup with the cream and mix.

Suppe vollenden

Bring the asparagus stock to the boil and pour the cream into the boiling asparagus stock.

Season the soup with salt, pepper, sugar, nutmeg and cayenne pepper.

You can now bind the soup to taste with cold mixed cornflour:

Mix the starch in a little cold water.

Slowly add the cornstarch water to the boiling soup until the desired binding of the soup is achieved.

Mix the asparagus cream soup with the cold Buter until foamy.

Serve asparagus and fried king oyster mushrooms as a soup.
Arrange the asparagus soup in warm plates.

Arrange vegetables

Arrange the prepared asparagus pieces and herbseitlinge in warmed soup plates.

Asparagus soup as asparagus cream soup, served in a plate with an insert
Asparagus soup served with asparagus and king oyster mushrooms.

Serve Soup

Mix the soup again and pour with asparagus foam into the prepared soup plates.

Decorate the soup with parsley or chervil and serve quickly.



2. Nutritional Values

3. Info About Asparagus Season and Tips for Peeling Asparagus

The asparagus season in Germany begins in mid to late April and traditionally ends on June 24.

In other countries, the time is slightly shifted, with asparagus often imported from different countries.

June 24 is St. John’s Day and is popularly known as Asparagus New Year.

The cooking school peel asparagus shows the preparation step by step.

Below you will find two pictures that show you how to peel asparagus green and white.

The place where I start peeling is marked with a piece of wood.

Peel the asparagus white
Peeling asparagus made easy. The picture shows from which position you peel the white asparagus.
Peel the green asparagus
This picture shows how to properly peel green asparagus

4. Other Tasty Soups

All Soup Recipes

Comments, Cooking Questions and Answers

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