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Oma's German Asparagus Soup (Spargelsuppe)

This creamy Asparagus Soup (spargelsuppe) is an easy German classic that tastes fancy but is oh-so-simple. Even picky eaters come back for seconds!

Ingredients:

• 2 pounds (907 grams) green asparagus (or more)
• 4 cups (960 milliliters) water
• 1 teaspoon (6 grams) salt
• ½ teaspoon (2 grams) granulated sugar
• 1 tablespoon (15 milliliters) lemon juice
• 3 tablespoons (45 milliliters) cream (10%, 18%, or 35%)
• salt and pepper to taste
• 2 tablespoons (6 grams) fresh chervil  (or parsley or chives) to garnish

Instructions:

1. Remove tough ends by bending asparagus and snapping off the bottom ends. Put the ends into a soup pot with 4 cups of water. Add salt and sugar. Bring to a boil and simmer for 10 minutes.
2. Drain, pressing through a sieve, returning the cooking liquid to the pot, and discarding asparagus ends.
3. Cut asparagus spears into 2-inch pieces and add to the cooking liquid in the pot. Simmer, about 5 minutes, until asparagus is tender.
4. Remove asparagus. Keep tips separate and reserve. Put the remaining asparagus into the blender with lemon juice. Puree (adding some cooking liquid if needed.)
5. Pour pureed asparagus through a sieve (to remove any fibers) into the cooking liquid in the pot and bring to a simmer. Add cream. Season with salt and pepper. Return asparagus tips to the soup.
6. Serve soup, garnished with chervil, parsley, and lemon slices.

Notes/Hints:

• If you have white asparagus, use the same recipe as above, except the asparagus needs to be peeled first and cooks for about 5 more minutes to become tender.
  
• Instead of water, you can use chicken broth.

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Updated on February 3, 2026