Soup: Green Asparagus Soup with Potato Cubes and Asparagus Heads

5 from 3 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 34 kcal



  • 120 g Potatoes fresh unpeeled
  • 70 g Truffle potatoes, purple
  • 2500 ml Salted water
  • 2 tbsp Garlic oil
  • 0,25 tbsp Nutmeg
  • 0,25 tbsp Colorful pepper


  • 500 g Asparagus green fresh
  • 65 g Onion white
  • 2 tbsp Garlic oil
  • 800 ml Vegetable broth
  • 2 tbsp Lemon juice
  • 1 tbsp Deer and elderberry spread


  • 1 tsp Dried marjoram
  • 1 tsp Dried celery leaves
  • 1 tsp Dried sorrel
  • 1 tsp Nutmeg



  • Bring the salted water to the boil ... Wash the asparagus, peel the underside and cut into large pieces ... Peel the onion and chop it roughly


  • Cook the potatoes with their skins in boiling salted water for about 10 minutes ... Put the asparagus heads in the hot water and let simmer for about 5 minutes ... peel them out of the water and cut into small cubes and drain the asparagus heads ... a pan of oil Heat with pepper and nutmeg and fry the potato cubes and asparagus heads for approx. 5-7 minutes
  • Put the oil in a saucepan with a little pepper and a little nutmeg, season and heat ... add onion and asparagus (without heads) and fry for about 5 minutes ... deglaze with 100 ml of stock and boil down (about 3 minutes) , add another 100 ml of stock and let it boil down (approx. 5 minutes) as well as another 100 ml of stock and let it boil down a little (approx. 3 minutes) ... add 500 ml of stock, briefly bring to the boil, puree and pour lemon juice, pepper, herbs and spread to taste


  • Put a deep plate between a ladle of soup and arrange with a potato and asparagus pan ... serve hot


  • The "Deer-Elderberry Spread" is a (southern) Hessian specialty made from wild elderberries ... Green asparagus is imported and costs the same price with the same taste all year round


Serving: 100gCalories: 34kcalCarbohydrates: 1.6gProtein: 0.6gFat: 2.9g
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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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