Clear Asparagus Soup with Vegetables Freising

5 from 5 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 400 g Asparagus broth, frozen
  • 120 g Asparagus, green, fresh
  • 40 g Carrot
  • 30 g Cauliflower florets
  • 30 g Broccoli florets
  • 1 tsp Aji-No-Moto (high purity glutamate)
  • 2 tbsp Rice Wine, (Arak Masak)


  • Put the frozen asparagus stock in a 5 L saucepan and bring to a boil over a mild heat with the lid on. Cut off the green asparagus at the lower end approx. 2 cm, peel below the middle and cut across into approx. 4 cm long pieces. Wash a small carrot, cap at both ends, peel and use a corrugated planer to cut the slices from above.
  • Remove the florets with a small stem from a small cauliflower and a small broccoli, wash them and keep them ready. When the asparagus broth is boiling, add the carrot slices and simmer on reduced heat for 3 minutes, then add the remaining ingredients to the soup and simmer for another 3 minutes. Remove from heat, distribute on the serving bowls, serve and enjoy.
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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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