Elegant White Asparagus Soup

This creamy soup is absolutely delicious. It has a soft, velvety texture that highlights the gentle flavor of the white asparagus.

White asparagus has a milder flavor, is more tender, and is grown underground in comparison to its green counterpart. Since white asparagus does not get any light, it does not produce chlorophyll, hence the white color.

This is a spring vegetable and has a fleeting appearance here in the States. In Europe it is a cause for celebration when the asparagus is harvested — a spring delight! In Germany, the soup is called Spargelsuppe, or Creamy white asparagus soup.

The ingredients are simple, but the soup does take a little time. In my estimation, well worth it. You end up with a delicious soup that can be served on a weeknight, or as a first course to a special meal or dinner party.


1/2 cup chopped onion

2 Tablespoons butter

1 1/2 – 2 lbs white asparagus, peeled and cut into two inch pieces, heads reserved in separate bowl (I used two pounds to increase the asparagus flavor).

6 cups broth — either vegetable or chicken (I used 4 cups chicken stock (deeper flavor) and 2 cups chicken broth).

1/2 cup half-and-half

Salt to taste (I use Diamond Crystal brand Kosher salt)

Freshly ground pepper to taste

Dry white wine to taste (I used about 2 Tablespoons)

Parsley to garnish.

I also added freshly chopped tarragon. I felt it added a bit of earthy flavor.

How to:

Peel the asparagus. This takes a little time – there are a lot of spears. I used a serrated peeler.

  • Saute the onion in melted butter in a 4-qt saucepan.
  • Add the pieces of asparagus (minus the heads) and sauté for 5-minutes more. The asparagus will become soft.
  • Add the broth and boil gently for about 30 minutes or until the asparagus is very soft. (30 minutes was enough for me).

Puree the soup in batches (I did 3). I used a Vitamix blender. It does the best job of pureeing to create a creamy texture.

  • Return the blended “batches” of soup back into the pot.
  • Bring to a simmer and then add the reserved asparagus heads.
  • Cook at least 5 minutes or until the heads are fork-tender.
  • Turn down the heat and add the half-and-half. Do not boil.
  • Taste soup and add salt, pepper, and if wanted a little white wine. I used about 2 Tablespoons.
  • Add parsley. I also added chopped tarragon (delicious flavor).

I put on the table little bowls of chopped parsley, tarragon, and chives for extra garnishing.

My husband and I enjoyed every luxurious bite. I did serve it as an appetizer, even though it was just the two of us (something special) and then served fish, peas and homemade bruschetta on french bread that was browned in a cast-iron skillet with butter and olive oil. The white wine used for the soup accompanied our meal.

Meal time has always been special in our family. Even though it is just the two of us on most nights now that the boys are on their own and living in different States, I still try to put a nice meal on the table. It is a great way to reconnect after a day of work, chores, etc. And then again, I like to put on a more “special” meal by adding courses. It really is a lot of fun!

Enjoy your food, enjoy meal time. Make it special.

#cooking #soups #whiteasparagussoup #dinnertime

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s