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Creamy white asparagus soup
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White Asparagus Soup Recipe

This delicious white asparagus soup makes full use of the asparagus by turning the peels into a flavorful broth. Serve it with the classic combination of ham and hard-boiled eggs for an elegant spring meal.
Preparation5 minutes
Cooking55 minutes
Total1 hour
Servings: 6 people

Ingredients 
US Customary | Metric

  • 600 grams white asparagus, unpeeled
  • 60 grams unsalted butter
  • 50 grams all-purpose flour
  • 1 white onion finely chopped
  • Stock cubes or stock powder to taste
  • 100 ml heavy cream
  • 1.5 liter water
  • 2 hard-boiled eggs
  • 4 slices cooked ham
  • Fresh parsley curly parsley works well

Equipment

  • immersion blender

Instructions

Make the Asparagus Broth

  • Wash the asparagus and trim off the woody ends. Peel the asparagus, but save all the peels.
  • Place the asparagus peels, the peeled asparagus, and the water in a large pot and bring to a boil.
  • After 10 minutes, remove the asparagus from the pot. Check with a fork to make sure they're tender.
  • Continue simmering the asparagus peels for another 45 minutes with the lid on.
  • Remove and discard the peels, then season the broth with bouillon cubes or bouillon powder to taste.

Make the Soup

  • In a large pot, melt the butter over medium heat.
  • Add the onion and cook until softened. Stir in the flour and cook for several minutes, stirring constantly, to form a roux.
  • Gradually whisk the asparagus broth into the roux until smooth and slightly thickened.
  • Cut the cooked asparagus into bite-sized pieces, reserving the tips.
  • Add the remaining asparagus pieces to the soup and blend until completely smooth using an immersion blender.
  • Stir in the heavy cream and taste. Adjust the seasoning with additional bouillon if desired.

Serve

  • Chop the hard-boiled eggs and dice the ham.
  • Divide the reserved asparagus tips among 4-6 bowls and ladle the hot soup over them.
  • Top with the ham, chopped egg, and fresh parsley.
  • Serve immediately.
Tips
Feel free to customize the toppings. Replace the ham with smoked salmon for a delicious variation, or simply leave it out for a vegetarian asparagus soup.
How to store
Store the soup in the refrigerator for up to 2 days. Freeze in an airtight container for up to 3 months.