Creamy Asparagus Soup and other Recipes with Asparagus

Asparagus was considered a beneficial herb among the Romans and later in the 12th century was given aphrodisiacal power by Indian sex gurus. It was cultivated by French monks circa 1469, and a century later in Germany.

Here in the United States we eat green asparagus, while in Germany white asparagus is popular. Although green asparagus is becoming more popular. In Germany, Spargelzeit (asparagus season) is from April to June. During that time in Germany, you will find an abundance of asparagus at the local farmer’s markets and on the menus in most restaurants. Traditionally, it is served with boiled potatoes and hollandaise sauce. You can have it with cooked or smoked ham, or Schnitzel (pork chops). ​

Asparagus is low in calories and rich in fiber and vitamins. It has chromium, a trace mineral that helps insulin-transporting glucose from the bloodstream into the cells. This is a big plus for the millions of people who are diagnosed with pre-diabetes or are diabetic. Click here  for a recipe for asparagus frittata  that I posted a couple of years ago..

I love asparagus. Once the season starts, I buy it all the time. My husband prefers steamed asparagus, but I prefer mine roasted with hazelnut oil and sprinkled with some sea salt. When I steam the asparagus, I break off the woody ends. When I roast the asparagus, I prefer the thicker stems. I break off the woody ends and peel the rest of the stalk using a vegetable peeler, leaving the tips intact. However I cook my asparagus, I like it al dente. Click here for a delicious Chinese noodle salad that is perfect for spring and summer parties.

I have been playing with the recipe for this asparagus soup for a few years. Last year, I made one using leeks that was good, but not as good as the one I am posting here. This is a very simple but deliciously creamy soup with the flavor of asparagus. It is cooked in no time and you will enjoy every spoonful. I usually serve it with some fresh bread and salad. It would also make a great first course for a fancy dinner.

Print Recipe

Ingredients: 
This recipe makes about 4 cups of soup.

1 lb. green asparagus
1 cup chopped white onions 
2 TBS butter
2 TBS white flour
2 cups chicken stock
½ cup milk 
½ cup half and half
​½ tsp. salt
½ tsp. pepper
a pinch of freshly grated nutmeg 
1 tsp fresh lemon juice

Instructions:

Break off the woody ends from each asparagus spear, discard them and cut the rest into 1 inch pieces, leaving the tips intact. Keep the tips separate from the rest of the stems. 
Melt the butter in a medium-size heavy saucepan, add the onions and sauté them for about 3 minutes. Do not brown them. Add the asparagus pieces and cook them for a couple of minutes. Add the flour and sauté for another couple of minutes. Whisk in the chicken broth one cup at a time. Add the milk, salt, pepper and nutmeg, bringing it to a boil, then simmer covered for about 10 or more minutes. You want the asparagus to be very soft. Puree the soup with an immersion stick or in a mixer. Reheat and add the half and half,  season with additional salt and pepper and  lemon juice. In the  meantime cook the asparagus tips in boiling water for about 2 minutes. When you serve the soup add the asparagus tips to the individual serving bowls. I served my soup with parmesan crackers. 

Guten Appetit!
recipe by@Sunnycovechef