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Dutch creamy asparagus soup

Author: Les Cultures de chez nous
Baking 15
Portions 4
Freezing No


  • 250 gr (1/2 pound) of trimmed asparagus
  • 375 ml (1 1/2 cup) of water
  • 750 ml (3 cups) of chicken or vegetables broth
  • 125 ml (1/2 cup) of chopped onion
  • 1 branch of chopped celery
  • 10 ml (2 teaspoons) of tarragon
  • 30 ml (2 tablespoons) of butter
  • 30 ml (2 tablespoons) of flour
  • 250 ml (1 cup) of milk of cooking cream
  • Salt and pepper. up to taste
  • 2 boiled chopped eggs
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  • In a large casserole, boil asparagus in water for 5 minutes (it needs to be lightly crusty). Drain but keep cooking water. Set aside. Slice tops and set aside for final garnishing.
  • In the same casserole, incorporate cooking water, broth, onion and celery. Bring to a boil, lower heat and simmer for 5 minutes. Add asparagus stem and tarragon then simmer for another 5 minutes. Remove casserole from heat and cool down a bit.
  • With a blender, reduce the mixture into cream. Set again the soup in the casserole and warm a bit while stirring occasionaly. In a small pan, melt butter. Add flour and continuously stir till it boils. Incorporate a cup of cream to the butter and flour mixture and mix well. Pour the mixture onto the asparagus cream and mix well again to incorporate everyhting. Add asparagus tops. Generously salt and pepper.
  • Serve into individual bowls and garnish each portion with boiled chopped eggs.

Chef's notes