Cream of asparagus soup

A slightly thickened cream soup based on a roux and cream. The asparagus stock can be made from asparagus peels and trimmings.

Recipe makes 5 litres.

Cream of asparagus soup

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asparagus stock/cooking liquid from asparagus













As needed:


salt and pepper

Preparation method

  • Heat the stock if starting with a cold roux. If you want to process the roux immediately, use a cold stock.
  • Melt the butter in a large pan and wait until the bubbling eases slightly. Remove the pan from the heat.
  • Add the flour and mix into a roux using a spatula.
  • Leave the roux to cook on a gentle heat until it starts to sweat slightly.
  • Add the stock in three parts. Add the first part and mix it with the roux until the mixture is smooth. Add the second part and mix it once again until the mixture is smooth. Repeat this step once more so that you have added the stock in three parts.
  • Continue boiling the soup for five minutes until you can no longer taste the flour.
  • Finish the soup with the cream and season to taste with salt and pepper.
  • Cool down the soup to 4°C as quickly as possible. Heat the required amount just before serving.
  • Peel and cut the asparagus as a garnish for the soup. Cook the asparagus as you wish, e.g. boil, steam, fry, or vacuum them.
  • Add the soup garnish just before serving.

Serving suggestions

  • Variation tip: before you start preparing the roux, gently fry the cut-off ends of the asparagus with leek, shallot, and garlic.
  • Variation tip: finish the soup with fresh green herbs, such as chives, parsley, dill, or tarragon.
  • Variation tip: use green asparagus to prepare or garnish the soup.
  • Variation tip: use pork belly or ham as a garnish.
  • Variation tip: use salmon, lobster, or crab as a garnish.
  • Variation tip: use sea vegetables as a garnish, such as samphire, sea lavender, sea lettuce, or seaweed.

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