Spring is here and asparagus season has officially begun. Delicious, versatile and full of vitamins and minerals – for us, asparagus is undoubtedly the absolute superstar among spring vegetables. The crunchy asparagus spears go excellently in soups, pasta and salads and transform spring cuisine into a real treat. Since the asparagus season is relatively short, we naturally want to enjoy it to the fullest. How about a light spring soup for dinner or as a starter, for example? Are you still looking for the best asparagus soup recipe? Then look no further! Whether classic with cream, from the Thermomix or even an asparagus soup made from bowls – our recipes are guaranteed to be a culinary delight!
How to make a creamy oneRisotto with green asparagusWe have already explained to you how to prepare it. But this asparagus soup recipe is also a real highlight and a great way to enjoy the spring vegetables!
Ingredients for 4 servings:
- 500 grams of white asparagus
- 250 ml Sahne
- 60 Gramm Butter
- 40 grams of wheat flour
- 1 egg yolk
- The juice of 1 lemon or 1 tablespoon apple cider vinegar
- 1 liter vegetable broth
- 1 tsp sugar
- Salt and pepper to taste
Preparation:
- Wash the asparagus thoroughly, peel it and cut off the woody ends.
- Bring the vegetable stock with the sugar to the boil in a large pot.
- Add the asparagus peels and simmer for 15-20 minutes.
- Drain the asparagus peels and collect the asparagus water.
- Return the asparagus water to the pot and bring to the boil again.
- Add asparagus pieces and cook for 15 minutes.
- Drain the asparagus, collect the water and measure out about 1 liter of it.
- Heat butter in a large pot over medium heat.
- Add the flour and add the asparagus water, stirring constantly, until you get a creamy mixture.
- Add the cream and egg yolks to the pot and bring to the boil.
- Reduce the heat and simmer for 5 minutes.
- Add asparagus pieces and lemon juice and stir well.
- Season the asparagus soup with salt and pepper and enjoy warm!
Creamy asparagus soup from the Thermomix
Wondering what you should make for dinner in a hurry? Then you would be in good hands with our aromatic and wonderfully delicious asparagus soup from the Thermomix!
Ingredients for 4 servings:
- 500 grams of white asparagus
- 200 grams of cream
- 2 egg yolks
- 1 liter vegetable broth
- 30 grams of cornstarch
- 30 ml white wine
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tbsp lemon juice, freshly squeezed
- 1 TL Worcestersauce
- Salt and pepper
Preparation:
- Wash and peel the asparagus and set the peels aside.
- Cut the asparagus into small pieces and place in the cooking basket
- Place the asparagus peels, vegetable broth, sugar and olive oil in the mixing bowl and insert the cooking basket.
- Cook for 17 minutes/100 degrees/speed 1.
- Set the asparagus aside and sieve the water through the cooking basket and reserve.
- Cut off the asparagus heads and put the asparagus back into the mixing bowl.
- Add asparagus water, white wine, lemon juice, cornstarch, salt and pepper to the mixing bowl and puree for 30 seconds/ascending speed 3-8.
- Cook for 6 minutes/100 degrees/speed 2 and then let cool slightly for 5-6 minutes.
- Mix the egg yolks with the cream in a bowl and add them to the soup along with the asparagus heads.
- Heat for 3 minutes/80 degrees/counterclockwise/level 2.
- Garnish with croutons and a little cream and your asparagus soup from the Thermomix is ready!
The best asparagus soup made from bowls
If weGrill asparagusor boil, we usually just throw away the woody ends and peel. But that's over now, because we have the best recipe for a creamy asparagus soup made from asparagus peels! Whether you use white or green asparagus or a mix of the two is purely a matter of taste.
Ingredients for 4 servings:
- The peels and ends of around 1 kilogram of asparagus
- 500 ml vegetable broth
- 100 grams of whipped cream
- 2 egg yolks
- 30-40 grams of wheat flour
- 20 Gramm Butter
- 1 tbsp sugar
- 1 tbsp lemon juice
- A pinch of nutmeg
- Salt and pepper to taste
Preparation:
- Wash asparagus peels and ends thoroughly.
- Cover with the vegetable broth in a large pot.
- Add salt, sugar and lemon juice and bring to the boil.
- Reduce heat and simmer for 10-13 minutes.
- Pour the soup through a sieve and collect the water in another pot.
- Discard asparagus peels.
- Heat butter in a separate pot, add flour and stir well.
- Gradually add the asparagus water, stirring constantly, and cook for 2-3 minutes.
- Season with salt, pepper and nutmeg, bring to the boil again briefly and remove from the heat.
- Whisk the egg yolks and cream together in a bowl and add to the pot.
- And it's that easy to create the perfect asparagus soup recipe with peels.
Asparagus soup recipe without cream
Nice and creamy, rich and full of flavor - we just can never get enough of this asparagus soup with potatoes! And the best part? With only 180 calories per serving and no cream, this is the perfect spring dish for a light dinner.
Ingredients for 6 servings:
- 1 kilogram of green asparagus
- 450 grams of potatoes, cut into small pieces
- 1 medium onion
- 3 cloves of garlic
- 20 Gramm Butter
- 800 ml vegetable broth
- The juice from a lemon
- 40-50 grams of spinach (optional)
- Salt and pepper to taste
Preparation:
- Heat butter in a saucepan over medium heat and fry onions for 3-4 minutes.
- Add the garlic cloves and sauté for another 2 minutes.
- Wash, peel and cut asparagus into small pieces.
- Add asparagus, potatoes and vegetable stock to the pot and bring to the boil.
- Reduce the heat and simmer covered for 15-20 minutes.
- Add the spinach (if using) and puree the asparagus soup finely either with the hand blender or in a blender.
- Season with salt, pepper and lemon juice and enjoy!
