Asparagus Soup

Asparagus Soup

Creamy soup that tastes delicious. Serve as a luxury starter or as a dinner with a tasty sandwich. Cook the aparagus heads briefly and then cool them quickly in cold water, preferably with ice in, so they stay crispy.


Step 1
  • Break off the lower part of the asparagus. Cut off the asparagus heads and boil them in salted water for about 2 minutes, remove and cool them quickly in cold water and save for serving.
Step 2
  • Peel and slice shallots and garlic. Cut the rest of the asparagus into smaller pieces. Fry the asparagus and onion in a saucepan with butter & rapeseed oil.
Step 3
  • Pour on the stock and wine, boil for about 10 minutes. Mix the soup smoothly, pour back into the saucepan and add the sour cream, bring to the boil then season with salt and pepper.
Step 4
  • Serve in bowls and top the soup with the asparagus heads.


Fresh Green asparagus
500 g
Garlic clove
Colza oil
1½ tbsp
Vegetable bouillon
400 ml
Dry white wine
1 cup
300 ml
Black pepper
1 pinch