Soup: Asparagus Soup

5 from 7 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 100 kcal


  • 500 g Fresh asparagus
  • 2 tbsp Flour
  • 2 tbsp Butter
  • 20 ml Noilly Prat
  • 100 ml Milk
  • 1 pinch Sugar
  • Salt and pepper
  • Nutmeg


  • Clean the asparagus and cut into small pieces. Wash the bowls and sections and the bowls and cover with water, add a pinch of sugar and bring to the boil once, then sieve and save the broth.
  • Bring the asparagus pieces to a boil in a little salted water, add salt and cook until soft.
  • Put the butter in a pan, add the flour and sweat with the wine, then add the cold milk, bring to the boil and add some of the asparagus stock.
  • Now add asparagus water until the desired consistency is achieved. Season with salt, pepper and nutmeg and cook until the flour taste is gone.
  • Season to taste and add the asparagus pieces.


Serving: 100gCalories: 100kcalCarbohydrates: 8.1gProtein: 2.6gFat: 6.1g
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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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