Oma's Asparagus Soup Recipe ~ Spargelsuppe

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

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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.

The Secret to this Asparagus Soup ...

To intensify the flavor,

• Take all the tough ends of the asparagus, which normally throw away (or compost)
• Simmer them 
• Drain them, keeping the broth and discarding the ends

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

Grab your copy of Oma's favorite asparagus recipes in A is for Asparagus eCookbook. 

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

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. 

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

Oma says:

If I happen to be able to buy white asparagus, I use the same asparagus soup recipe as below, except the asparagus needs to be peeled first. 

Then, I take the peelings, together with the tough ends, and cook them. Then, I follow with the rest of the recipe.

I love it when I get to go back to Germany in the springtime. The markets overflow with white asparagus. Even the restaurants have special asparagus menus. 

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

Ready to make this asparagus soup?

Is the recipe below locked? Here's why. 

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Print Recipe

Oma's Asparagus Soup Recipe ~ Spargelsuppe

Unrivalled Asparagus Soup recipe! This Spargelsuppe has  a secret way to intensify the flavor! The secret? Make an asparagus broth out of the 'throw-away' bits to amp up the asparagus flavor.

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.

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

03.11.2022 revision update

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Oma's Asparagus Soup Recipe ~ Spargelsuppe

By Oma Gerhild Fulson

Oma's asparagus soup recipe is a real spring-time treat. Easy to make an delicious to eat, Truly, this is one of the best soup recipes if you’re wanting to impress guests. WUNDERBAR!

Ingredients: asparagus, salt, sugar, lemon juice, cream, seasonings, chervil/parsley,

For the full recipe, scroll up ...

Let's connect...

More about me >

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.