Dinner/ Dutch recipes/ Lunch/ Soups & Stews/ Starters/ Vegan/ Vegetarian

Velvety White Asparagus Soup

15 April 2022

More asparagus recipes! I love experimenting with ingredients but when seasonal ingredients are only around for a few months per year I always feel I need to start with the classics first. Hence this soup!

There are quick versions and there are long versions of this recipe. I chose for the long version, because we all know that’s always better for flavour!

Serve with your favourite topping like cooked ham, smoked salmon or trout, Dutch shrimps or crunchy croutons. Or just serve as is!

Velvety White Asparagus Soup

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Dinner, lunch, soup Dutch,
By Saffron Serves: 4-6
Prep Time: 5 minutes Cooking Time: 1.5 hours Total Time: 1 hour 35 minutes


  • 500 - 700 gr unpeeled white asperges
  • 3 small shallots, finely chopped
  • 1 chicken- or vegetable stock cube
  • ± 125 ml cream (or vegan version to keep it vegan, more to taste)
  • 75 gr unsalted butter
  • 75 gr all purpose flour
  • 2 tbsp chives or parsley, finely chopped
  • Pepper & Salt
  • To serve (optional)
  • Cooked ham, Dutch shrimp, smoked salmon, smoked trout
  • Croutons



Peel the asparagus and chop off ± 3 cm off the bottom of the stems, these will all be used to make the stock. Set aside.


Bring 2 liter salted water to the boil and add the peeled asparagus, simmer gently for 5 minutes. Then turn off the heat and let them steep in the hot water for 10 minutes.


Remove the asparagus with a slotted spoon and set aside.


Add the peelings and the chopped off bottoms and bring to a simmer, let it cook for ± 1 hour.


Strain the broth in a colander, discard all the peelings and set the stock aside in a large pot.


Dry the soup pot with a paper towel and add the butter. When it's melted and still foaming add the shallots. Sauté for 2-3 minutes until fragrant and softened.


Add the flour and keep stirring, cooking it for ± 3 minutes until it turns a slightly darker colour yellow.


Now, a soup ladle at a time, add the asparagus stock. Keep whisking in between until you get a smooth consistency.


Take the pre-cooked asparagus and slice of the tops and another cm of the stems and set aside. Roughly chop the rest of the stems and add these to the soup.


Add the stock cube and let this all simmer for ± 5-7 minutes, the soup will thicken a bit more.


Remove from the heat and blend until smooth with an immersion blender.


Stir in the cream. Taste and season with pepper and salt.


Add in the asparagus tops and you're ready to serve!


Serve with some freshly chopped chives or parsley and your favourite toppings!


This soup freezes well!

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