Cream of Asparagus Soup Made from Leftovers from Asparagus Cooking

5 from 5 votes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 159 kcal


Making the asparagus stock

  • Peel and woody sections of 2kg asparagus
  • 800 ml Vegetable broth
  • 600 ml Cream
  • 30 g Butter
  • 1 Shallot
  • 150 ml White wine, dry
  • 30 ml Lemon juice
  • 2 tbsp Sugar
  • Salt, pepper, nutmeg, sugar

To finish the soup

  • White port, to taste
  • 50 g Ice-Cold butter in small cubes
  • 2 stems Parsley, finely chopped
  • 2 tbsp Chives in small rolls


  • Dice the shallot, press the asparagus sections down with the back of a knife, melt the butter in a saucepan, sauté the shallot cubes along with the asparagus sections, peel and sugar, deglaze with the white wine and reduce a little, pour in the broth along with the lemon juice and simmer gently for about 25 minutes Then pour in the cream, season with salt and pepper and simmer on low heat for another 20 minutes. Then puree in the saucepan with the cutting stick, pour through a sieve back into a saucepan Not to lose from the peel and asparagus sections. Bring the soup to the boil again briefly, then reduce the heat so that the soup no longer boils. Soup again with salt, pepper, nutmeg, possibly. Add a little sugar and lemon juice to taste. To refine, add a little white port wine. Gradually toss in the cold butter cubes. Pour the soup into a warmed plate, garnish with parsley and chives and serve.


Serving: 100gCalories: 159kcalCarbohydrates: 4.9gProtein: 1.1gFat: 15.2g
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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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