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Classic Asparagus Cream Soup

Featured in Comforting Bowls of Warmth.

Creamy asparagus soup from fresh white asparagus, refined with cream and egg yolk. Prepared in about 55 minutes, perfect as an appetizer or light meal.
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Rehan Magic House Recipes
Updated on Fri, 04 Apr 2025 11:17:29 GMT
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Classic Asparagus Cream Soup | magichouserecipes.com

A classic asparagus cream soup combines tender asparagus with a velvety roux for an aromatic soup. The combination of fresh asparagus and creamy base makes it the perfect spring delicacy.

Essential Ingredients

  • Fresh white asparagus: For intense flavor
  • Butter: For the roux
  • Egg yolk: For binding
  • Cream: For creaminess
  • Lemon: For freshness
Classic Asparagus Cream Soup – Creamy, Fine and Full of Flavor Pin it
Classic Asparagus Cream Soup – Creamy, Fine and Full of Flavor | magichouserecipes.com

Path to Perfect Soup

Preparing asparagus:
Carefully peel and cut into pieces. Cook until tender with salt and sugar.
Developing the base:
Create a roux and add asparagus broth. Bring to a boil without lumps.
Refining the soup:
Carefully stir in egg yolk and cream mixture. Puree asparagus and season to taste.

This spring soup is the perfect start to asparagus season.

Creative Variations

  • With green asparagus
  • With asparagus tips as garnish
  • Garnish with croutons
  • Refine with herb foam

Serving Suggestions

  • As an appetizer
  • With fresh baguette
  • With roasted almonds
  • With herb oil
Classic Asparagus Cream Soup – Velvety, Aromatic and Simply Delicious Pin it
Classic Asparagus Cream Soup – Velvety, Aromatic and Simply Delicious | magichouserecipes.com

Troubleshooting

  • Too thin: reduce longer
  • Too thick: add broth
  • Lumpy: strain
  • Too pale: add more egg yolk

Storage

  • Best when fresh
  • Freeze without egg yolk
  • Reheat carefully when needed
  • Do not boil again

This classic spring soup is a versatile basic recipe that can be adapted to taste. The combination of fresh asparagus and creamy base makes it a popular dish during asparagus season.

Frequently Asked Questions

→ Can I use green instead of white asparagus?
Yes, green asparagus works too. It only needs to be peeled at the lower end and the cooking time is reduced to about 10 minutes.
→ Can I freeze the soup?
Yes, but without cream and egg yolk. Add these only after thawing and reheating for best results.
→ How can I enhance the soup?
With toasted bread cubes, asparagus tips as a garnish, or a splash of white wine in the asparagus broth.
→ Why add sugar to asparagus?
The sugar balances the natural bitter note of the asparagus and rounds out the flavor.
→ How long will the soup keep in the refrigerator?
The finished soup keeps well sealed for 2-3 days in the refrigerator.

Creamy Asparagus Soup

A velvety asparagus cream soup made from fresh white asparagus, refined with cream and egg yolk - a classic of German cuisine.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes
By: Reham

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: German

Yield: 4 Servings

Dietary: Vegetarian

Ingredients

→ For the soup base

01 1 pound white asparagus spears
02 6 cups water
03 4 tablespoons butter
04 1/3 cup all-purpose flour

→ For richness and flavor

05 1 egg yolk
06 1/4 cup heavy cream
07 1 tablespoon fresh lemon juice
08 1 tablespoon chopped fresh parsley (optional, for garnish)

→ Seasonings

09 2 teaspoons salt
10 1 teaspoon sugar

Instructions

Step 01

Rinse the white asparagus under cold water. Using a vegetable peeler, carefully peel each spear from just below the tip to the base. Cut off and discard the woody ends (about 1 inch from the bottom).

Step 02

Slice the peeled asparagus into bite-sized pieces, about 1-inch long. Try to keep them relatively uniform for even cooking.

Step 03

Place the asparagus pieces in a large pot with the water, salt, and sugar. Bring to a gentle boil and cook for about 15 minutes until tender. Strain through a colander, making sure to collect and reserve the cooking liquid - this flavorful broth is the base of your soup!

Step 04

In a clean pot, melt the butter over medium heat. Stir in the flour to create a paste (roux). Cook for 1-2 minutes, then gradually whisk in the reserved asparagus broth until smooth. Let it simmer gently for a few minutes until it begins to thicken.

Notes

  1. A standard vegetable peeler works perfectly for peeling asparagus - just be gentle and peel from below the tips downward.

Tools You'll Need

  • Large soup pot
  • Vegetable peeler
  • Colander or strainer
  • Cutting board
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (wheat flour)
  • Contains dairy (butter and cream)
  • Contains egg (egg yolk)