The best recipes for soups with asparagus in 6 variants. Get inspired!

It used to be available only to the rich, but in recent years its popularity and availability has been increasing.

It contains a large amount of vitamins and fiber, and its consumption has a very positive effect on the human body.

What are we talking about? About asparagus!

Try our recipes for asparagus soup and include it in your diet.

Asparagus soup with spinach

A soup that impresses with its distinctive green color and wonderful taste.

Ingredients

• 25 g of butter
• 1 tablespoon of oil
• 350 g of fresh green asparagus
• 3 shallots
• 2 cloves of garlic
• 2 handfuls of fresh spinach
• 700 ml of vegetable broth

Method

• Remove the woody ends from the asparagus.
• Cut off the tips separately, cut the stems into smaller pieces.
• Melt the butter in a saucepan, add the asparagus tips and lightly fry for a few minutes.
• Remove and set aside.
• Add finely chopped shallots and pieces of asparagus stalks and fry for 5 minutes, stirring constantly.
• Add the finely chopped garlic and fry for another 2 minutes.
• Add the spinach, cover with the stock and cook over low heat for 20 minutes.
• Remove from the heat and blend the soup with an immersion blender.
• Put back on the stove, season with salt and pepper and reheat for a few minutes.
• Garnish the soup with asparagus tips and serve with toast or a baguette.

Do you like spinach soups? Get inspired by other spinach cream recipes .

Creamy asparagus soup made from white asparagus

Soft, snow-white asparagus cream warms and satiates.

Ingredients

• 1 kg of fresh white asparagus
• 3 onions
• juice of ½ lemon
• 600 ml of water
• 2 spoons of sugar
• 1 tablespoon of salt
• 100 g of butter
• 2 tablespoons of flour
• 150 ml of white wine
• 200 ml of whipping cream
• salt
• pepper
• fresh chives for garnish

Method

• Peel the asparagus with a potato peeler and break off the lower, woody ends.
• Pour water into a large pot, add salt, sugar and lemon juice and bring to a boil.
• Add white asparagus stalks and cook for 8 minutes.
• Remove the asparagus from the water (save the water), let it cool, then cut off the tops that you will need for decoration.
• Melt the butter in another pot, add the finely chopped onion and fry for a few minutes. Dust with flour and mix well.
• Pour in the white wine and water from the asparagus cooking, stir and bring to a boil.
• Add the asparagus pieces and cook for a few minutes.
• Remove from the heat and blend until smooth with a stick blender.
• Return to the stove, add cream, season with salt and pepper and cook for another 10 minutes.
• Serve in a bowl or deep plate with the asparagus tops arranged in the middle.

Healthy asparagus soup

Asparagus soup made from fresh asparagus is an excellent source of vitamins and nutrients, if you add Greek yogurt instead of heavy cream, you will ensure a decent portion of protein and at the same time you will have a wonderfully healthy meal on your plate.

Ingredients

• 1 tablespoon of olive oil
• 1 leek
• 2 cloves of garlic
• 2 potatoes
• 1 liter of vegetable broth
• 0.5 kg green asparagus without woody ends
• salt
• pepper
• 4 tablespoons of Greek yogurt
• fresh basil

Method

• Cut the leek and asparagus into centimeter pieces.
• Wash, peel and dice the potatoes.
• Heat oil in a large pot, add pepper and garlic and fry.
• Pour in the stock, add the potatoes and bring to a boil. Cook for 10-15 minutes.
• Add the asparagus and cook for another 5 minutes.
• Remove from the heat and blend the soup until smooth with a stick blender.
• Season with salt, pepper, fresh basil and reheat.
• Serve garnished with a spoonful of Greek yogurt.

Asparagus with egg

Delicious creamy asparagus soup. A poached egg adds protein, nutrients and a whole new dimension of flavor.

Ingredients

• 1 onion
• 2 cloves of garlic
• 30 g of butter
• 1 liter of vegetable broth
• 2 medium potatoes
• 600 g of green asparagus without the woody ends of the stems
• 50 g Parmesan cheese
• 60 ml of cooking cream
• 2 tablespoons of vinegar
• 4 eggs

Method

• In a medium saucepan, fry the finely chopped onion and garlic in butter.
• Add the broth and put the peeled btambora cut into pieces.
• Bring to a boil and cook until the potatoes are tender, about 15 minutes.
• Cut off the tips from the asparagus stalks and put them aside, cut the remaining stalks into pieces and add them to the soup. Cook for 5 minutes.
• Remove the soup from the heat and blend until smooth.
• Put back on the stove, add grated cheese, cream, salt, pepper and cook.
• In a small pot of boiling salted water, cook the asparagus tips until tender, about 2 minutes.
• Remove the tips and add vinegar to the water.
• Crack one egg into a bowl, create a small vortex in the water with vinegar with a wooden spoon and pour the egg into its center.
• Cook for about a minute and a half – the white should be stiff and the yolk runny.
• Remove the lost egg from the water and repeat the process with the other eggs.
• Serve the soup in a bowl or deep plate with a poached egg and cooked asparagus tips on top.

Asparagus soup with bacon

Velvety soft soup cream with crispy bacon on top – a recipe you won’t be able to resist.

Ingredients

• 100 g of English bacon
• 1 medium onion
• 2 cloves of garlic
• 1-2 teaspoons of chili flakes
• 500 g of green asparagus
• 1 liter of chicken broth
• salt
• pepper
• 4 spoons of sour cream

Method

• Heat a little oil in a large pot and add the diced bacon. Fry until crispy, approximately 6-8 minutes.
• Finely chop the onion and garlic, remove the woody ends from the asparagus, cut off the tips (keep them for later) and cut the stems into centimeter pieces.
• Remove the bacon from the pot, set aside and add the asparagus tips and sauté for 2 minutes.
• Remove the tips and put the onion, garlic, asparagus and chilli flakes in the pot, stir and fry for 5 minutes.
• Pour in the chicken stock, bring to a boil and cook for 15 minutes.
• Remove from the stove and blend until smooth.
• Return to the stove, season with salt and pepper and reheat.
• Serve the asparagus soup garnished with a spoonful of sour cream, a few toasted tips and sprinkled with fried bacon.

Quick soup with canned asparagus

Isn’t it asparagus season? Does not matter! Reach for pickled asparagus in brine at the supermarket. With this recipe, you will conjure up a delicious soup for the whole family.

Ingredients

• 2 glasses of pickled asparagus
• 1 tablespoon of butter
• 2 tablespoons of olive oil
• 1 onion
• 2 cloves of garlic
• 1 liter of chicken broth
• ½ dried thyme
• salt
• pepper
• 100 ml cooking cream

Method

• Heat the oil and butter in a saucepan, add the finely chopped onion and fry until translucent.
• Add finely chopped garlic and thyme, let it become fragrant.
• Put the asparagus with pickles and stock in a blender and blend until smooth.
• Pour into a saucepan, add cream and bring to a boil. Boil briefly.
• Season with salt and pepper as needed and you can serve.

White or green asparagus?

Asparagus is a perennial whose stems can be harvested in the spring. Depending on the method of cultivation, they are either white, green or purple. White or green are commonly available here.

Green asparagus

Green asparagus has a more pronounced taste, contains more vitamin C and usually does not need to be peeled. Just break off the woody ends (if necessary) and boil them in salted boiling water for consumption.

White asparagus

White asparagus has a milder taste, but has tougher fibers, you need to peel it all over and it takes longer to cook than green asparagus.

Looking for more inspiration? Check out these asparagus recipes too.

8 reasons to eat asparagus

• It is an excellent source of vitamins A, B, C and E, calcium, magnesium, phosphorus, zinc and iodine.
• Contains folic acid and beta-carotene
• Regulates blood sugar levels
• Prevents water retention in the body
• It relieves stress and increases the ability to concentrate
• It has a positive effect on the functioning of the kidneys and urinary tract
• Lowers cholesterol levels
• It has aphrodisiac effects