With the onset of asparagus season, young shoots appear in our kitchen. The high taste of asparagus allows it to be widely used in cooking in any form: raw, baked, boiled, grilled. It is used to make fillings for sandwiches, added to salads and main courses, and canned. Summer soups made from them are especially good, and photos of them are given later in the article.

General cooking rules

In order for asparagus not to disappoint and to fully reveal all the richness of its taste, you need to know how to work with it, so here are a few tips:

• Young shoots of asparagus are eaten, the harvest of which begins in April and ends in July - early August.
• It is best to use it immediately after purchase, as it fades very quickly. If you plan to cook not on the day of purchase, then you need to cut off the bases of the stems, place them vertically in water, cover with film and put them in the refrigerator for no more than seven days.
• Before preparing asparagus, its stems are cut off at the base and the top layer is removed.
• Experienced chefs recommend using a stainless steel pan for cooking asparagus soup.
• The best heat treatment option in terms of preserving nutrients is cooking, which must be done over low heat.
• The duration of heat treatment depends on the variety. cook for about eight minutes, thick green - no more than five, thin green - only three minutes.
• Asparagus is boiled vertically, tied into a bunch and placed in a pan with the tops up (above the water) so that the lower hard parts of the stalk are boiled down and the upper tender parts do not soften.

There are many recipes for asparagus soups. The main component in them, of course, is its fresh shoots with their indescribable specific taste. For those who love quick cooking methods, below is the first recipe for asparagus cream soup.

Very simple

All you need is:

• 0.5 kg of asparagus;
• 0.2 kg sour cream;
• broth or water - the amount depends on the desired thickness of the soup.
• salt and ground black pepper - to taste.

How to cook:

Cut off the tops of the stems (about 5 cm), cut the remaining parts into smaller pieces and boil it all in water for about 8 minutes. Remove the tops to later decorate the finished dish with them, and puree the rest of the soup. Add sour cream, salt and pepper. Pour into bowls, garnishing each serving with a piece of asparagus.

Classic creamy asparagus soup

Incredibly tender, with the characteristic taste of asparagus, the dish will appeal even to those who do not like pureed soups.

For half a kilogram of asparagus shoots you need to take:

• chicken broth - 0.4 l;
• half an onion;
• flour - two tables. spoons;
• butter - 30 g;
• lemon juice - a teaspoon;
• milk - a glass;
• heavy cream - 0.1 l;
• salt and ground pepper - to taste.

Preparation procedure:

1. To get a tender asparagus soup, the lower parts of the young shoots must be cut off. Cut off the tops - they are prepared separately. Cut the remaining parts of the stems into pieces of 2-3 cm.
2. Place the asparagus (except the tops) and finely chopped onion in a saucepan, pour in half a cup of chicken broth and cook until the asparagus is tender, covered, about 8 minutes.
3. Grind the resulting mixture with a blender.
4. Melt the butter over low heat, add flour, add pepper and salt and cook for two minutes. After this, pour in the broth and continue cooking until it boils. Now put the asparagus puree here and pour in the milk.
5. Pour the cream into a separate container, add a little of the resulting soup, stir. Then pour this cream into the soup, squeeze out lemon juice and heat the soup, but do not bring it to a boil.

With vermouth

Let's prepare the ingredients for the soup:

• 0.7 kg asparagus;
• 750 ml chicken broth;
• six tablespoons of butter;
• three cloves of garlic;
• 60 ml dry vermouth;
• 180 ml heavy cream;
• ground pepper and salt to taste.

Work order:

1. Cut off the tender tops of the asparagus shoots (about five centimeters each), cut the rest of the asparagus into smaller pieces - two centimeters each.
2. In a saucepan in four tablespoons of butter, simmer the chopped onion and garlic until transparent.
3. Add vermouth and continue to simmer until there is almost no liquid left.
4. Place the asparagus, cut into 2 cm pieces, pour in the chicken broth and cook, add salt, pepper and cook until it starts to boil.
5. Reduce heat to low and continue to simmer for about 20 minutes, covered.
6. Puree the resulting soup using a blender, strain through a sieve and add cream, if necessary, add salt and pepper.
7. Stew the remaining asparagus (5 cm each) in a frying pan in two tablespoons of butter.
8. Pour the soup into bowls and garnish with stewed pieces of asparagus.

With cheese and mushrooms

Ingredients for creamy asparagus soup you will need:

• green asparagus - 100 grams;
• potatoes - 0.7 kg;
• one onion;
• olive oil;
• butter;
• chicken broth 0.8 l;
• salt, ground pepper and herbs to taste.

To decorate the soup:

• porcini mushrooms - 100 grams;
• shallots - 130 grams;
• soft cheese - 100 grams.

Preparation procedure:

1. Wash the asparagus, cut off the lower parts of the shoots, set aside three tops for decoration, cut the remaining parts into 0.5 cm pieces. Cut the potatoes into cubes, finely chop the onion.
2. Heat olive oil in a saucepan. Place asparagus, potatoes and onions there, add salt and lightly fry. Pour in warm chicken broth to completely cover the vegetables and simmer for ten minutes. A few minutes before it’s ready, place three tips of asparagus shoots into the pan.
3. Pour some broth from the soup, put the rest in a blender, add olive oil and finely chopped parsley. Beat until smooth, then rub through a sieve, add salt and pepper.
4. In a frying pan in olive oil, lightly fry the shallots and porcini mushrooms, cut into strips. Rub the cheese through a sieve until creamy, pour in olive oil and pepper. Prepare quenelles from the resulting mass. Place mushrooms on a plate, then cheese quenelles. Pour cream of asparagus soup onto the edges of the plate.

Asparagus and Avocado Soup

Amount of ingredients for two servings:

• asparagus - four fresh shoots;
• cucumber - half a small one;
• avocado - 1/2 fruit;
• lemon juice - a tablespoon;
• nut oil - a teaspoon;
• salt and ground pepper - to taste;
• cold water - depending on the desired thickness;
• some hard cheese for decoration.

Puree all ingredients using a blender, add salt and pepper to taste. Place on plates and sprinkle. You can decorate asparagus soup with herbs and seeds (see photo of the dish below).

With duck broth

This soup requires green asparagus. For 300 grams of stems you need to take:

• leeks - 100 grams;
• large potatoes - 1 tuber;
• heavy cream - 100 grams;
• duck broth - 0.8 liters;
• salt - half a teaspoon;
• melted duck fat - a tablespoon;
• ground black pepper - to taste.

Cooking steps:

1. Wash the asparagus, dry it, cut off the thin top layer and cut off the tops.
2. Boil the top parts in water for no longer than seven minutes, then remove and set aside.
3. Cut the onion into half rings and fry in a frying pan in duck fat.
4. Cut the lower parts of the asparagus stalks into pieces of approximately 2 cm.
5. Peel the potatoes, rinse and cut into cubes or wedges.
6. Place the fried onions into the duck broth, then the potatoes and after two minutes the chopped lower parts of the stems.
7. Cook over very low heat until the potatoes are done.
8. Puree the resulting soup with a blender, pour cream into it, add salt and pepper. Warm it up again, place it on plates, garnishing each serving with asparagus tips.

Let's sum it up

There are many types of asparagus soups: with shrimp, with rice, with meat, with pine nuts and so on. While summer is in full swing, you can enjoy dishes made from fresh asparagus, and when the season is over, you can replace it with canned asparagus.

2.0

Asparagus is a very healthy vegetable, the season of which is very short, which justifies its comparative high cost. That is why it is important to know how to prepare asparagus puree - quickly, tasty and win-win. ...Further

4.3

They say that this soup is very popular in Germany and Austria - there it is considered almost a national dish. Maybe so, I don’t know, but the fact that it tastes amazing is for sure! ...Further

3.5

Delicate, with a subtle taste, asparagus soup is easy and quick to prepare. The time to cook it is in the summer, when the asparagus harvesting season is in full swing. However, asparagus is sold all year round, so the recipe is always relevant. ...Further

3.7

Don't know what to cook for lunch? I would like to offer you, as a change, to make a very rich, appetizing and tender asparagus soup. An amazing dish for the whole family. ...Further

Asparagus or asparagus is a tasty and healthy plant, but it is still quite rarely used in our cuisine. Asparagus can be steamed, grilled or baked, or prepared into raw asparagus salads. This is one of the earliest spring plants, so I advise you to try vitamin asparagus soup, and I’ll tell you how to prepare it. ...Further

If you like light, vegetable first courses, then I recommend paying attention to this simple recipe for white asparagus soup. Tender and very appetizing - a great option for children and adults. ...Further

3.0

Asparagus is a fairly expensive vegetable, but given its incredible health benefits, I think it's within your budget. And so that people don’t buy it in vain, I’ll tell you how to make asparagus soup not only healthy, but also tasty! ...Further

Asparagus puree, I would say, is the simplest way to prepare this product: it does not require any special utensils or special effort or attention from the cook.

Another plus of this dish is that it is in the asparagus puree that second-grade asparagus is processed (that is, crooked shoots and shoots with a diameter larger or smaller than the optimal one, as well as shoots with heavily soiled or damaged tips). Asparagus puree can be used both as a soup and as a sauce.

This dish, of course, can be prepared from either green or white asparagus. But we already have a lot of recipes with green, so I decided to use white (by the way, more typical for Germany).

What exactly is white asparagus, and how does it differ from green asparagus? This is not so much a variety as a method of cultivation, although varieties, of course, can be cultivated specially. Green asparagus is a ground shoot. White, pink, purple and yellow are also shoots, but growing underground, without access to light.

To achieve this effect, the beds for planting asparagus are dug deep, and then high shafts are poured over the rhizomes - like hogs for planting potatoes, only even higher.

The soil is carefully smoothed and covered with film. When the white top of the asparagus appears above the surface of the ground, it is, in fact, broken off at great depths using a special spatula, which is guided along the stem. The operation is carried out entirely by hand; effective machines for underground collection of asparagus have never been invented. For this reason, the product is not the cheapest and is considered a delicacy.

Step 1: Prepare the asparagus.

Rinse the asparagus under warm running water, then pat dry with paper towels to remove excess moisture. Place on a cutting board and cut off the very tops; we will need them to decorate the finished soup.


Cut the rest into fairly large pieces. In this case, it is necessary to remove the whitish hard part, since it is unsuitable for food and, accordingly, we will not need it for making soup.

Step 2: prepare the onion.

Peel the onion, rinse with cool water and cut into large pieces. It is enough to divide each onion into 6-8 parts.

Step 3: prepare the garlic.

Peel the garlic cloves and, like the onion, cut into large pieces.

Step 4: prepare the greens.

Rinse the greens with warm water, shake off moisture and chop into small pieces with a kitchen knife.

Step 5: fry the vegetables.

First, heat the olive oil at the bottom of the pan, add the onions and asparagus (all but the tops, which we set aside) and fry until golden brown. Then add the garlic and simmer for about 1 minute.

Step 6: Cook the asparagus soup.

Pour one liter of preheated water into the pan with fried vegetables and bring everything to a boil. Cover with a lid, reduce heat and cook some more 25 minutes. At this stage, do not forget to add salt and ground black pepper to the dish to taste.

Step 7: Prepare the asparagus for decoration.

While the soup is simmering, prepare the asparagus tips. To do this, heat the remaining olive oil in a frying pan and fry the pieces of vegetables we set aside in it until an appetizing golden brown.

Step 8: Bring the soup to full readiness.

When the soup is cooked, remove it from the heat. In a glass half filled with cold water, dilute the wheat flour, pour the resulting mixture into the pan. Then put the blender in there and chop the boiled asparagus with onions and garlic.
Return the resulting puree mass to the stove and bring to a boil, stirring all the time. Then turn off the heat, add chopped herbs and serve the finished asparagus soup to the table.

Step 9: Serve the asparagus soup.

Ladle the asparagus soup into serving bowls, garnish with the fried tops and serve immediately. Depending on your taste, you can add croutons or croutons to the finished dish, but as for me, the soup is tasty as is. Therefore, eat with pleasure, enjoying the taste and benefits.
Bon appetit!

To separate the juicy green part of the asparagus from the tough white part, you can simply break it. Press lightly and you will see that it breaks itself in the right place, and you only have the sprouts you need for cooking.

Instead of flour, you can also add milk to asparagus soup. The taste of the dish will become creamier.

Greens are not at all an essential part of the soup, they are rather a pleasant addition to the overall flavor palette, so choose for yourself whether to cook with or without them.