Creamy White Asparagus Soup

This incredibly delicious white asparagus soup makes use of the entire asparagus, including the peels, so nothing goes to waste. Made with fresh white asparagus, it’s served with the classic combination of ham and hard-boiled eggs.

Recipe Ingredients

This is one of those recipes that is easy to adjust to your preference. Make sure to double-check the exact ingredients in the recipe card below.

• asparagus – choose firm white asparagus, that are unpeeled. You want those peels!
• butter – I always use unsalted butter and you need this to make the roux
• flour – all-purpose flour works great
• onion – I use one white onion. Yellow will work too
• stock – while the main flavor component comes from the asparagus peel, I use a stock cube to season it further. Of course you can also use another vegetable stock or even chicken stock
• eggs – for serving
• ham – for serving
• parsley – for serving

Making Broth from Asparagus Peels

If you regularly make homemade stock, you’re probably familiar with the idea of a vegetable scrap broth. It simply means saving vegetable peels and leftover trimmings – often in a freezer bag – until you have enough to simmer into a flavorful broth.

The same idea works perfectly for asparagus soup. Instead of discarding the asparagus peels, simmer them to create a rich broth. Not only does this reduce waste, but it also extracts as much asparagus flavor as possible.

One important detail: make sure to wash the asparagus thoroughly before peeling it.

BAKING TIP: Peeling asparagus takes a bit of precision, and you don’t want to leave any peel behind. A good vegetable peeler with a comfortable grip and a sharp blade makes the job much easier.

How to Make Creamy White Asparagus Soup

Once you’ve made the asparagus stock you can start making the soup. You start by making the roux in the soup pot. Melt the butter over medium heat.

Add the onion and cook until it is translucent and soft. Stir in the flour and cook it for several minutes. Make sure to not let the flour burn so keep stirring so it forms a roux.

Now slowly add the asparagus broth while whisking. I usually do this in several stages. Mix until the roux is smooth and you end up with a creamy slightly thickened soup.

Chop the cooked asparagus into bite size pieces and keep the tips separate.

Add the rest of the asparagus to the soup and use a stick blender to smooth the soup. Add the heavy cream and taste if it needs any additional black pepper and salt.

Add the tips back in at the last minute.

BAKING TIP: When blending soup until smooth, I always reach for an immersion blender. That way, I can blend everything right in the pot. It’s one of my favorite kitchen tools.

Storing Asparagus Soup

Store the soup in an airtight container in the refrigerator for up to 2 days. Always let it cool completely before refrigerating.

Can you freeze asparagus soup?

Yes. Store it in an airtight container in the freezer for up to 3 months.

For the best texture, thaw the soup overnight in the refrigerator. This minimizes temperature shock and reduces the chance of the soup separating, although it does take a little longer.

More soup recipes

You’ll find plenty of delicious soup recipes on my blog! Whether you’re craving something classic, creamy, or hearty, there’s always a recipe to suit your taste. Here are a few reader favorites:

• Italian Tomato Soup
• Zucchini Soup with Bacon

Want to take your soup to the next level? Homemade croutons are the perfect topping! In this article, I’ll show you how to make them crispy and delicious.