Asparagus Soup – Easy Recipes With Green and White Asparagus

Asparagus Soup – a simple recipe with green asparagus

You can often prepare asparagus soups with both types of asparagus – traditionally with the white or slightly modified with the green vegetable stalks. For our first recipe you need the following ingredients for four people:

• The main ingredient is 700 g of green asparagus. To do this, take 450 to 500 ml of chicken or veal stock.
• You can also use vegetable stock. You will also need 3 tablespoons of olive oil, 150 ml of cream, and some salt and pepper to taste.
• Add 150 g smoked salmon, 5 tsp sour cream, 1.5 oranges, 3 tsp chervil, 3 tsp dill, 3 tsp chervil, and 3 tsp parsley.
• Clean and peel the green asparagus. Cut off the asparagus at the woody ends. Then cut them into pieces one to two centimeters long. Set the asparagus tips aside separately.
• Fry the pieces in olive oil. Tip: Use a slightly taller pot for this. Pour in the cream and the stock. Let the soup mixture simmer for ten minutes.
• When the asparagus is cooked, puree it in a bowl or, if it is large enough, in a saucepan. Season the sauce with salt and pepper to taste. Bring it to a boil and simmer on low heat.
• Add the tender asparagus tips and let the brew simmer until the asparagus tips are done. Now taste the brew with the orange juice. Important: the soup must not boil again after adding the orange juice.
• Pour the soup into the prepared bowls or plates. Add half a tablespoon of sour cream. Garnish the soup with smoked salmon. First, cut it into thin slices. Finally, sprinkle the herbs over the soup.
• Tip: If you serve the soup on plates, you can add a few of the orange wedges.

Recipe for a white, cold cream of asparagus soup

A delicious and cold cream of asparagus soup is ideal for hot days. You will need these ingredients for this recipe for four people:

• You need 750 ml of asparagus stock, 250 ml of sweet cream, 60 g of flour and 2 medium-sized onions, some olive oil to lightly sauté the onions, a pinch of salt, 500 g of asparagus, and 150 g of asparagus tips.
• These can also be green.
• You will also need 120g of marinated or heavily smoked salmon, a pinch of sugar, some lemon juice, and white pepper.
• Sauté chopped onions in olive oil. The onions should not turn brown. Add the flour. Stir constantly with a whisk.
• Pour the cold asparagus stock over the sweated onions and add the chopped, peeled white asparagus. Let the mixture gently simmer for 15 minutes. Stir well with a whisk.
• In the end, add the cream for a minute or two and let the soup boil. Then pass them through a fine sieve or cloth. Tip: You can also use a fine-meshed cheesecloth to strain. Stir the soup often while letting it cool.
• Allow the soup to cool for 3 to 4 hours before serving. The soup can also be left overnight in the fridge. You can also do this for two days since the short heating of the cream gives a longer preservation time.
• Serve the soup in bowls or plates. Scatter a few heads of asparagus over the soup. Allow the soup to come to room temperature if you have stored it in the fridge.
• Place the salmon and half a tablespoon of crème fraîche in the middle of the soup. By the way, you can also add other types of fish instead of salmon.
• Tip: If you are serving grilled shrimp, place a few leaves of rocket salad under the shrimp. Spices such as dill or parsley are also ideal for this cold dish.