Oma's German Asparagus Soup (Spargelsuppe)

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

Published: January 10, 2011, Updated: April 20, 2025

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!

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Oma's Asparagus Soup recipe is a great spring-time treat. Easy to make, delicious to eat!

Unrivalled asparagus soup recipe! This spargelsuppe has a secret way to intensify the flavor! The secret? ... Check below!

This soup uses green asparagus. In Germany, white asparagus is much more common. If you want to make this soup with the white variety, check "Oma says" below for extra tips.

Top Tips For The Best Results

1. Flavor Boost: Simmer asparagus peels and ends in broth before starting the soup for extra depth.
2. Garnish: Add chopped parsley, chives, or even a swirl of cream just before serving
3. Make It Ahead: The soup keeps well and tastes even better the next day
4. Vegan Hack: Use plant-based cream (like oat or soy) instead of dairy cream

The Secret To This Asparagus Soup

To intensify the flavor:

• Take all the tough ends of the asparagus (and peelings if using white asparagus), which normally are thrown away (or composted)
• Simmer them 
• Drain them, keeping the broth and discarding the ends

The resulting broth ramps up the fresh taste of this wonderful spring veggie.

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Green Vs White Asparagus

Most recipes using asparagus in Canada and the US assume you are using green asparagus. On the contrary, in Germany, for example, when asparagus is talked about, white asparagus is assumed. 

Use any color asparagus to make German asparagus soup. So good!

So, when you're looking for asparagus recipes, you'll need to be aware of which country the recipe comes from. 

With such easy supper ideas as this asparagus soup, you'll treat your family like royalty. 

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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!

Prep Time:

20 minutes

Cook Time:

20 minutes

Total Time:

40 minutes

Servings:

Makes 4-6 servings

Ingredients:

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

Instructions:

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

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.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated on April 20, 2025

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Complete your set today - order now!

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.