Spargelsuppe: Spring has begun, and that means one thing: time for asparagus! Because what could be better than a delicious bowl of asparagus soup on a beautiful spring day?
And today, I'm sharing a recipe for making a simple version of a creamy asparagus soup, also known as Spargelsuppe, with only five ingredients.
And whether you are an experienced cook or a beginner in the kitchen. This soup is really easy to make. So get those white asparagus and be surprised by the delicious flavors of this easy-to-prepare asparagus soup.
Easy Asparagus Soup: A Creamy Spring Meal in an Instant
As a child, I loved spring because it was time for asparagus again. We bought them directly from the farmer around my hometown or the greengrocer. And those delicious vegetables were then transformed into a delightful side dish with a creamy butter sauce or a tasty soup. So good!
Now that I have my own family, I make this soup with different variations. For example, I like to prepare an asparagus soup with egg and ham for Easter, Mother's Day, or dinner parties. Or a mustard soup with smoked salmon and asparagus. But sometimes, I want a simply tasty soup. Then this easy asparagus soup is the answer. The combination of fresh asparagus, spicy broth, and a homemade roux perfectly balances flavors.
I served this soup for lunch with delicious homemade ciabatta bread. So, so tasty, and I'm sure this soup will do great as a starter.
So make this easy Spargelsuppe, asparagus soup recipe yourself; anyone can make it. And turn this spring into a culinary party.
What do you need for Easy Asparagus Soup Recipe?
You require the following ingredients to prepare this Spargelsuppe (Creamy Asparagus Soup). You can find the correct amounts in the recipe card at the bottom of the blog:
- Asparagus: Asparagus can be bought in the green or white variant. In the Netherlands, white is the most available and a real delicacy. Only available fresh between the beginning of March and June 24th. After that day, the asparagus is left alone to regain strength for the following year. You can also use green asparagus for this soup, but then the color will be very different.
- Chicken stock: To give the soup the right thickness and lots of flavors. The best thing is homemade chicken broth; if you don't have that, use a cube.
- Flour and butter: This makes a roux. Melt the butter and add the flour all at once. While stirring, fry the flour mix for two minutes. This ensures that your soup does not get a floury taste. Then dilute it while stirring with a whisk with the chicken broth.
- Parsley: For a fresh accent to the soup.
How to prepare Spargelsuppe - Creamy White Asparagus Soup
You can find a printable recipe with a detailed description at the bottom of this blog.
- Wash and peel the asparagus and cut the bottom. Cut the remaining asparagus into pieces.
- Bring the broth to a boil and add the skins and bottoms. Keep the asparagus pieces separate. Lower the heat and simmer for 30 minutes.
- Pour the broth through a coarse sieve and collect it.
- Melt the butter and add the flour all at once. Stir-fry for two minutes. Then pour in the broth slowly while stirring with a whisk to prevent lumps. Bring to a boil, and now add the pieces of asparagus. Boil them for 10 minutes or until done. Puree the soup with an immersion blender and season with salt and pepper.
Let the soup get hot again and scoop it into soup bowls. This is delicious with freshly baked bread, such as ciabatta, French baguette, and focaccia.
Garnish the soup with parsley for a fresh accent.
Tips, Substitutions, and Variations
- Add ham or smoked salmon strips to the soup to make it more filling.
- Prefer vegetarian soup? Then use vegetable stock instead of chicken stock.
- Even creamier? Then add some mascarpone or sour cream to the soup.
- Even more flavor? This is also delicious with fresh dill or thyme. Or fry a clove of garlic and shallot and let it cook with the broth.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
- 1 pound white asparagus
- 4 ½ cups chicken stock
- 3 tablespoons butter unsalted
- ⅓ cup all-purpose flour
- salt and pepper at the taste
- ½ oz . Fresh Parsley chopped finely
Ingredients you need per step are listed below the step in Italic
Instructions
- Wash the asparagus and peel them with a vegetable peeler. Cut the butts off. Cut the rest of the asparagus into pieces and set aside.1 pound white asparagus
- Bring the chicken stock to a boil and add the asparagus skins and ends to the pan.4 ½ cups chicken stock
- Reduce the heat to low and simmer for 30 minutes to allow it to season.
- Pour the soup through a coarse sieve and collect the asparagus stock. The skins and butts can be thrown away.
- Melt the butter in a large pan, and add the flour all at once when it has melted.3 tablespoons butter, ⅓ cup all-purpose flour
- Reduce the heat to medium and cook the roux for 2 minutes while stirring with a wooden spatula.
- Then, gradually pour the stock into the roux while stirring with a whisk.
- Bring to a boil and add the asparagus pieces to the pan. Let them cook for 10 minutes or until they are done (depending on the thickness of the asparagus). Prick the asparagus with a fork; if you can easily insert it, it is ready.
- Puree the soup with a hand blender, taste it, and season with salt and pepper.salt and pepper
- Let the soup heat up again and divide it into soup bowls.
- Garnish with parsley and serve.½ oz . Fresh Parsley
Notes
- Add ham or smoked salmon strips to the soup to make it more filling.
- Prefer vegetarian soup? Then use vegetable stock instead of chicken stock.
- Even creamier? Then add some mascarpone or crème fraîche to the soup.
- Even more flavor? This is also delicious with fresh dill or thyme. Or fry a clove of garlic and shallot and let it cook with the broth.
Let the soup cool quickly to room temperature.
- Refrigerator: Cover the soup airtight and store it in the fridge for up to 2 days.
- Freezer: Store the soup in a freezer box. Stay ¼ inch (½ cm) from the top because freezing will cause the soup to expand slightly. This way, the soup will stay good for up to 2 months. After that, let it thaw in the refrigerator. TIP: Make portions of soup and keep the soup per portion. This way, you can defrost exactly what you need.
- Reheat: Let the soup warm over medium heat, stirring until hot. It doesn't need to boil (soup is good when steam is visible above the pan). This keeps it good in taste and texture.
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