Asparagus Soup, easy to prepare, Recipe with Step by Step Photos

Asparagus soup with asparagus and herb mushrooms
Asparagus soup recipe picture

Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Here I show you a simple recipe for Asparagus Soup with step by step instructions and many photos. The asparagus season in Germany begins in the middle to the end of April and traditionally ends on 24 June, which is St John’s Day, popularly known as asparagus New Year’s Eve.   I cook the classic asparagus soup here with asparagus and asparagus remains. The asparagus peels and sections bring a great aroma to the soup. As a soup addition, I have in addition to pieces of asparagus also fried herbseitlinge supplemented, so some color in the otherwise white soup. I wish you all the best! Enjoy the delicious asparagus soup!
Asparagus soup foamed in a plate with an insert
Asparagus soup close-up.
Asparagus soup foamed and served with asparagus and herbs. You can tie the soup to taste with potatoes or cornflour, so you get an asparagus cream soup.© Foodfotograf Thomas Sixt

1. Asparagus Soup with Mushrooms

Asparagus Soup Recipe

Asparagus soup recipe with step by step photos. A professional cook’s guide by Thomas Sixt.

Servings 4
Calories 534
Total Time 60 Min.
Asparagus soup recipe with step by step photos. Cook a great asparagus cream soup for yourself and your loved ones, you will find the simple instructions here. Good luck!

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Asparagus soup with asparagus and herb mushrooms
Asparagus soup recipe picture

Preparation Time

30 Min.

Cook Time

30 Min.


Asparagus Soup Ingredients

300 g white asparagus
500 ml Vegetable broth (I like to use organic vegetable broth!)
80 ml dry white wine
1 pc Lemon
50 g butter
250 ml Cream
some brown cane sugar
Cayenne pepper
1 tsp starch (Guide value for the binding to the asparagus cream soup!)
80 g Cold butter

Inlay and Decoration for Asparagus Soup

150 g herb mushrooms
30 g butter
1/2 bunch Parsley (I also like to use chervil!)


Asparagus peeled with asparagus stalks
Peeling asparagus made easy: use a sharp pendulum peeler.

Cut off the ends of the asparagus spears and peel them.

Prepare asparagus soup.
Prepare asparagus soup with asparagus and asparagus peels.

Prepare the asparagus broth: Place the asparagus peels and asparagus remains in a pot. I also add some small pieces of asparagus, without asparagus tips, to the soup. This allows the asparagus broth to develop a powerful taste. Add cold vegetable stock, white wine, a slice of lemon, salt, pepper and some sugar and bring to the boil. Remove the lemon slice after boiling. Let the soup steep for 15-20 minutes. Optionally you can add a sliced potato, the starch of the potato binds the soup.

Prepare the insert for the asparagus soup
Asparagus and king oyster mushrooms as a filler for the asparagus soup.

Cut the tips of the asparagus and the remaining asparagus into bite-sized pieces and provide them as an extra insert. I have also included herb mushrooms in the mixture, cut the mushrooms in half or cut them into small pieces.

King oyster mushrooms when frying in butter and parsley.
King oyster mushrooms in the pan when frying with butter.

Fry the herbs in a pan with butter, season with salt and pepper and finish with freshly chopped parsley. Keep the mushrooms warm for serving.

Strain the asparagus soup through a sieve.
Pass asparagus soup.

Pass the asparagus broth through a fine sieve and put it back on the stove.

Cook the asparagus soup in the asparagus broth.
Cook the asparagus as a soup in the asparagus broth.

Bring the asparagus broth to the boil, add the raw asparagus pieces for the soup and cook until al dente.

Asparagus as a filler for asparagus cream soup
boiled asparagus tips as a soup.

Remove the asparagus tips from the asparagus broth and place them in a bowl. You can also add the asparagus pieces to the herbs and keep them warm.

Refine asparagus soup with cream and mix up.
Finish the asparagus soup with the cream and mix.

Bring the asparagus stock to the boil and pour the cream into the boiling asparagus stock. Season the soup with salt, pepper, sugar, nutmeg and cayenne pepper. You can now bind the soup to taste with cold mixed cornflour: Mix the starch in a little cold water. Slowly add the cornstarch water to the boiling soup until the desired binding of the soup is achieved. Mix the asparagus cream soup with the cold Buter until foamy.

Serve asparagus and fried king oyster mushrooms as a soup.
Arrange the asparagus soup in warm plates.

Arrange the prepared asparagus pieces and herbseitlinge in warmed soup plates.

Asparagus soup as asparagus cream soup, served in a plate with an insert
Asparagus soup served with asparagus and king oyster mushrooms.

Mix the soup again and pour with asparagus foam into the prepared soup plates. Decorate the soup with parsley or chervil and serve quickly.


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Asparagus soup and asparagus cream soup, a detailed recipe with many tips

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