Name: Cream of Green Asparagus Soup
Prep time: 20 min
Cook time: 30 min
Yield: 4 people
Cuisine: France
Ingredients: 300 g ofgreen asparagus; 15 g ofbutter; 1 onion; 1 potato (big); 0,5 l ofvegetable broth; 1 l ofwater; 3 tbsp ofcrème fraîche; 1 tbsp ofolive oil; salt, pepper; peeler; sauté pan; chef's knife; hand blender (or...); blender

appetizers creamy soups and clear soups prepared in advance slow cooking

Updated on 23 March 2026 by

juju

10 reviews 4.73 : Very good

Diet

Vegetarian

Level

Easy

Calories

25 pour 100g

Preparation

20 minutes

Cooking

30 minutes

Every spring, I love seeing asparagus appear at the farmers’ market stalls! I then enjoy cooking them in all sorts of ways… Of course, they’re excellent on their own, served with poached eggs and vinaigrette. But this recipe for creamy green asparagus soup is also a delight that I invite you to discover here 😋

Table des matières

How do you make a creamy asparagus soup that’s both rich and easy to digest?

This asparagus soup is rich and creamy, thanks to the potato, which gives it its consistency. This allows you to avoid using flour, which is heavier and less digestible in my opinion.

The gourmet touch of this asparagus soup

And so as not to waste the green asparagus tips, I chose to roast them in olive oil and arrange them as a garnish on top of the soup. These olive oil-roasted asparagus tips add a touch of originality and beautifully enhance this green asparagus soup.

Guaranteed to impress your guests 🤩

Give it a try!

I hope you’ll want to try this green asparagus soup, and if so, I wish you bon appétit in advance!

As always, your comments are welcome 🙏

For

people

Add to shopping list

300 g of green asparagus
15 g of butter
1 onion
1 potato big
0,5 l of vegetable broth
1 l of water
3 tbsp of crème fraîche
1 tbsp of olive oil
salt, pepper

1
Peel and chop the onion and potato into pieces.
2
Rinse and peel the asparagus up to two-thirds of the way down, then snap them in half at that point. Next
, slice the peeled section into rounds.
3
Cook the sliced asparagus stalks, onion, and potato with a knob of butter in a skillet or Dutch oven for 15 minutes over medium heat, covered.
Stir occasionally. The vegetables should not brown.
4
Prepare the broth according to the manufacturer's instructions (dissolve the bouillon cube or steep the tea bag).
Add it to the vegetables, along with the specified amount of boiling water, and let it simmer, covered, for 15 minutes.
5
Once the cooking is done, blend the mixture thoroughly using an immersion blender or, better yet, a stand blender, to achieve a perfectly smooth texture and avoid any stringy bits.
6
Return to the heat, add the crème fraîche, and stir a few times to warm it through.
7
Meanwhile, slice the asparagus tips in half lengthwise and sauté them for two minutes in a little olive oil.
Season with salt and pepper.
8
Pour the soup into bowls or plates, and top each one with the roasted asparagus tips while they’re still warm.
Serve immediately and enjoy!