Description
This creamy and elegant White Asparagus Soup is a traditional German classic that highlights the delicate flavor of white asparagus with a velvety texture and a touch of lemon and nutmeg. Perfect for spring meals or a light, comforting starter.
Ingredients
Scale
- 20 oz white asparagus (or 16 oz green asparagus)
- 34 oz water or vegetable stock
- 6 oz heavy whipping cream
- 2 oz good quality butter
- 1/2 cup all-purpose flour
- 1/2 tsp sugar
- 1 tsp lemon juice (divided)
- 1/2 tsp Better Than Bouillon (vegetarian)
- 1/8 tsp ground nutmeg
- 1/2 tsp salt, or to taste
- 1/4 tsp microgreens (optional, for garnish)
Instructions
- Wash and peel white asparagus. Cut into 1-inch pieces.
- In a large pot, bring water or vegetable stock to a boil. Add asparagus, Better Than Bouillon, sugar, 1/2 tsp salt, and half the lemon juice. Simmer for 10–15 minutes until asparagus is tender.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
- Slowly add some of the hot asparagus broth to the roux, whisking to prevent lumps. Then pour the mixture into the main pot and stir well.
- Simmer for another 5 minutes until slightly thickened. Remove from heat.
- Use an immersion blender (or regular blender in batches) to puree the soup until smooth and creamy.
- Return to heat and stir in heavy cream, remaining lemon juice, nutmeg, and adjust salt to taste. Heat gently without boiling.
- Serve hot, garnished with a swirl of cream and microgreens if using.
Notes
- Peel white asparagus well to avoid tough texture.
- Strain soup through a sieve for an extra smooth finish.
- Use green asparagus if white is unavailable, no peeling needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 4g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg