Asparagus Cream Soup

5 from 5 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 183 kcal


  • 500 g Asparagus
  • 1 medium-sized Onion
  • 1 toe Garlic
  • 1 tbsp Vegetable broth
  • 500 ml Whipped cream
  • 150 g Creme fraiche Cheese
  • 50 g Butter
  • 25 g Sugar
  • Salt
  • Pepper
  • Nutmeg
  • Parsley


  • First, the asparagus is peeled and the ends cut off. Put a few stalks aside, as these will later be added to the soup as small pieces. Cut the remaining asparagus into four pieces and place in a saucepan.
  • Chop the onion "coarsely", press the garlic and put everything together in the pot. Fill the pot with water until the asparagus is covered.
  • Then add the vegetable stock and simmer for about 20 minutes.
  • Then add the whipped cream and puree everything completely with a hand blender.
  • Then stir in the crème fraîche, butter and sugar.
  • Finally, simmer everything together with the small pieces of asparagus for about 10 minutes. Meanwhile, season to taste with salt, pepper and nutmeg.
  • Finally, serve the soup and if you want, you can garnish the plates with parsley.


Serving: 100gCalories: 183kcalCarbohydrates: 4.5gProtein: 2gFat: 17.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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