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White Asparagus Soup

White Asparagus Soup



1/2 cup chopped onion (1 small)
2 tablespoons butter
1 1/2 -2 lbs white asparagus, peeled and cut into 2 inch pieces, heads reserved
6 cups broth, either chicken or vegetable
1/2 cup half and half cream
salt and fresh ground pepper, to taste
dry white wine, to taste
parsley or rosemary, for garnish


  1. Make sure you peel white asparagus before you chop it into small pieces.
  2. Sauté the onion in the butter until soft in the bottom of a 4 quart saucepan. Add the pieces of asparagus (minus the heads) and steam for 5 minutes. Add the broth and boil gently for about 30 minutes, or until the asparagus is very soft.
  3. Purée the soup in batches in the blender (place a towel over the lid and hold down the lid so the hot soup does not splatter) or with a hand blender and return to pan.
  4. Bring to a simmer and add the reserved asparagus heads. Cook at least 5 minutes, or until they are fork-tender. Turn down the heat and add the cream. Do not boil further.
  5. Taste and add salt and freshly ground pepper as needed. You may also want to add a few spoonfuls of white wine, if you think the soup needs acidity. Garnish with your favorite greens.


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