White Asparagus Soup (Classic German Recipe)
White asparagus soup is one of the most surprisingly flavorful soups you’ll ever taste. This recipe is a delicious way to highlight white asparagus, and makes a fantastic first course, or lunch.
I discovered white asparagus soup in Southwest Germany last month, and it was another one of those dishes which makes me think, “how have I been missing this all of my life”.
I was hosted by VisitBawü on a culinary press trip to Baden-Württemberg. All opinions are my own. I was provided with white asparagus from Melissa’s Produce.
Admittedly, I’m not an asparagus-lover, however, until a few years ago, I didn’t even realize that there are two types of asparagus: green and white. Did you know this?
It was during an AmaWaterways Enchanting Rhine cruise that I discovered white asparagus. It was love at first bite. In Germany, look for Spargelsuppe (asparagus soup) or more specifically Weißer Spargelcremesuppe (cream of white asparagus soup) on the menu. You’ll see it everywhere during spargel season!
White asparagus is much more mild and delicate than green asparagus, which pleased my palate. They are grown underground which accounts for the lack of green pigment.
While in SouthWest Germany, I had the opportunity to try several white asparagus soups. Please check out my post on German food from this particular trip.
If you’re a traveler who enjoys food-themed journeys, may I suggest visiting the Baden-Württemberg area during white asparagus season? Simply to go on a tasting spree of this spring vegetable would be fantastic; it’s simply everywhere! Restaurants and inns devote entire menus to white asparagus when it’s in season: it’s a culinary dream come true!
Another wonderful German dish that I discovered at a Christmas market: mushrooms with garlic sauce
While each serving of white asparagus soup was deliciously tasty, there was one which may have topped the others, and it was in the town of Besigheim.
Much like sticky toffee pudding, I honestly don’t believe you can make a bad asparagus soup.
All of them were just so tasty. I’m happy to report that the batches I made were delicious, too! My mum usually makes asparagus Italian style.
I was delighted to be able to share this discovery with my family, who agreed that it was a surprisingly tasty soup. I think everyone sees the white color and doesn’t expect much in the way of flavor, however, they are mistaken.
Try this pan fried asparagus recipe using white or green asparagus!
Where Can I Find White Asparagus?
While you may be lucky enough to find white asparagus in your grocery store during the spring season, the most reliable source is Melissa’s Produce. Here’s the page where you can order white asparagus from Melissa’s Produce directly, and it’s remarkably, it’s available all year long.
After much research on German Google for authentic white asparagus soup recipes, I decided to use this recipe from Maltes Kitchen. The recipe is from the author’s grandmother and mother, which makes use of the discards of the vegetable, which I love. For a quicker version, omit the step of cooking the ends and peels.
White Asparagus Soup
slightly adapted from Maltes Kitchen serves 4
FULL PRINTABLE RECIPE BELOW
Ingredients
- white asparagus
- water/stock
- bouillon
- butter
- flour
- heavy whipping cream
- sugar
- lemon juice
- nutmeg
- salt
- micro greens or chives (optional for garnish)
Step by Step Directions to Make White Asparagus Soup
Wash the asparagus.
Using a vegetable peeler (or asparagus peeler if you have one), peel each stem of asparagus, being more delicate as you move up the stem towards the tip. Don’t peel the tip, and reserve the peelings in a bowl.
Break off or chop the toughest part of the bottom of the stem, set aside with the peelings which are already in a bowl.
Cut the stems into one inch (2.5 cm) pieces and place in another bowl, keeping the tips separated (if you want to use them to add to the top of the soup).
You will need to remove quite a bit of the asparagus as you peel them, especially at the bottom. You can see in the photo above what happens if you haven’t removed enough.
Place the peelings and stem ends into a pot with the water, and bring to a boil. Add the sugar, salt and lemon juice and simmer for ten minutes with a lid on (but not sealed). Strain the water from the asparagus then put the water back into the pot, and discard the asparagus trimmings.
Next, cook the chopped asparagus pieces in the reserved water. Bring to a boil, add the asparagus and simmer slightly uncovered for 10 to 15 minutes, depending on how big/thick your pieces are. TIP: I added the tender tips 5 minutes before the rest of the asparagus was ready.
Strain the broth, and reserve.
Put the cooked asparagus in a bowl.
In the same pot, when it’s dry, over medium heat, add the butter.
Once melted, add the flour. Cook for 3 to 4 minutes, but do not brown.
Begin adding the asparagus water/stock, all the while stirring vigorously.
When all the liquid has been added and the sauce is smooth, add the cream. Stir well. Add about two thirds of the cooked white asparagus pieces (reserving a few tips separately if you’d like to use them to add to the top of the soup when serving). Simmer for a few minutes then remove from the heat and purée using an immersion blender or in a countertop blender until smooth.
Return to the pot, and add the reserved one third of the asparagus pieces and stir through. Taste for salt, adding more if needed, as well as a pinch of nutmeg and half a teaspoonful of freshly squeezed lemon juice.
Ladle the creamy white asparagus soup into bowls and top with micro greens for a pop of color.
And if you reserved those asparagus heads, now is the time to add them. If you love these bowls, you can find them on Amazon and other retailers. Look for Revol lion’s head bowls and remember, you are buying quality pieces that are made in France (no worries about what may be leaching into your food.)
Pair with some crusty bread or pretzels and enjoy a taste of Germany!
I made a batch with some added potato (as I make all my cream of vegetable soups), and it was also very good.
If you like a thicker soup, or are making this when it’s cold, just add one medium potato, peeled, chopped and boiled just before you purée the soup.
You can find out more about visiting SouthWest Germany, and adorable towns like Besigheim.
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White Asparagus Soup
Special Equipment
- 1 vegetable peeler (for white asparagus)
- 1 blender
Ingredients
- 20 oz white asparagus (or 16 oz / 454 g green asparagus)
- 34 oz water (or vegetable stock)
- 6 oz heavy whipping cream
- 2 oz butter (good quality)
- ½ cup flour
- ½ tsp sugar
- 1 tsp lemon juice (divided)
- ½ tsp Better Than Bouillon (vegetarian)
- ⅛ tsp nutmeg (a dash)
- ½ tsp salt (to taste)
- ¼ tsp micro greens (optional for garnish)
Instructions
For a quicker version, omit the step of cooking the ends and peels.
Prepare the Asparagus Soup:
- Wash the asparagus.
- Using a vegetable peeler (or asparagus peeler if you have one), peel each stem of white asparagus, being more delicate as you move up the stem towards the tip. Don't peel the tip, and reserve the peelings in a bowl.
- Break off or chop the toughest part of the bottom of the stem, set aside with the peelings which are already in a bowl.
- Cut the stems into 1" (2.5 cm) pieces and place in another bowl, keeping the tips separated (if you want to use them to add to the top of the soup).
- You will need to remove quite a bit of the asparagus as you peel them, especially at the bottom. You can see in the photo above what happens if you haven't removed enough.
- Place the peelings and stem ends into a pot with the water, and bring to a boil. Add the sugar, salt and lemon juice and simmer for ten minutes with a lid on (but not sealed). Strain the water from the asparagus then put the water back into the pot, and discard the asparagus trimmings.
- Next, cook the chopped white asparagus pieces in the reserved water and add the bouillon. Bring to a boil, add the asparagus and simmer slightly uncovered for 10 to 15 minutes, depending on how big/thick your pieces are.
- Strain, and reserve the stock again. Put the cooked asparagus in a bowl.
- In the same pot, when it's dry, over medium heat, add the butter. Once melted, add the flour. Cook for 3 to 4 minutes, but do not brown. Begin adding the asparagus water/stock, all the while stirring vigorously.
- When all the water has been added and the sauce is smooth, add the cream. Stir well. Add about two thirds of the cooked asparagus (reserving a few tips separately if you'd like to use them to add to the top of the soup when serving). Simmer for a few minutes then remove from the heat and purée in a blender until smooth.
- Return to the pot, and add the reserved one third of the asparagus pieces and stir through. Taste for salt, adding more if needed, as well as a pinch of nutmeg and half a teaspoonful of freshly squeezed lemon juice.
- Ladle into bowls and top with micro greens for a pop of color. And if you reserved those tips, now is the time to add them.
- Pair with some crusty bread or pretzels and enjoy a taste of Germany!
Notes
- TIP: I added the tender tips 5 minutes before the rest of the asparagus was ready.
- White asparagus needs to be peeled, whereas green does not (unless it's old and has thick skin)
- If you like a thicker soup, or are making this when it's cold, just add one medium potato, peeled, chopped and boiled just before you purée the soup.
Nutrition
I was hosted by VisitBawü on a culinary press trip to Baden-Württemberg. All opinions are my own.
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I’m currently on the hunt for white asparagus!
If you’re in Europe, t’s a bit early, Linda. It’s usually mid-April to mid-June, but you can buy it year round in the US at Melissa’s Produce.
Looks so good. Kitchen scale always works wonders as all German recipes are in metrics.
Lived in Baveria and loved this so much. Can’t wait to try the recipe !
Beautiful and creamy soup. Will make this one again and again 🩷
Thank goodness for the accuracy of a KITCHEN SCALE😊
Yay! Thank you, Sylvia!
I just made this. it’s delicious. The recipe is missing when to add the Boullion but I added it with the asparagus. I will make it again but may add a couple garlic cloves. No white asparagus available so I used green. it’s very delicate.
Hi Kathy, you are correct x2. I did miss the addition of the bouillon, and yes, it’s added with the asparagus after the straining. Thank you so much for pointing that out; I have already edited it to fix the omission. Glad you liked it!
I just use a potato peeler to peal asparagus so much easier!
I love both kinds of asparagus (not to copy Frank!) and fondly remember Spargelzeit form my days in Germany. I never had soup made with white asparagus – I will need to try your recipe! It is similar to my mothers but just enough different that I need to know! :)
Oh goodness, David! It’s honestly heaven on earth and I don’t know why, but the rest of my group in Germany agreed, so I know it’s not just me! :)
Why yes, I did know there were two types of asparagus. And I love both kinds. White asparagus is very big in Vienna, too, where I lived for a couple of years, back in the day. This soup, or something very much like it, was one of my faves.
Lucky you, Frank!