Asparagus cream soup

Asparagus cream soup

Ingredients (for 4 servings):

  • The lower halves of 4 bundles of asparagus
  • 1 packet (0.2 liter) of cream
  • salt
  • pepper


Take the asparagus stems and cut them into small pieces, as small as you can. Bring the water from cooking the upper halves to a boil, drop the asparagus pieces into it and let them simmer for 5 minutes. If you don’t want to serve the soup immediately, you can let this broth cool down and store it in the fridge for up to one week.

To finish the soup, smash the asparagus pieces with a blender stick (or fill the broth into a blender and crush the vegetable pieces). Now pour the cream into the soup, combine everything well and bring it to a quick boil. If the liquid is not enough for 4 servings you might need to add some water and salt according to your taste. Pour the soup into 4 bowls, garnish with liberal quantities of freshly grated pepper and serve.

With the asparagus tips you can prepare a tasty side dish for meat and fish dishes.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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