Cream of Asparagus Soup (Crème d'asperges)

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This elegant cream of asparagus soup, or crème d'asperges, is a sophisticated way to celebrate the arrival of seasonal greens. The recipe focuses on the delicate, earthy flavour of fresh asparagus, balanced with a hint of lemon and the rich silkiness of crème fraîche. By using the tender tips as a garnish, you provide a beautiful contrast in texture that makes this vibrant green soup feel truly special for a light lunch or a dinner party starter.

As part of a heart-healthy diet, this nutritious soup offers a wealth of vitamins and antioxidants while remaining satisfying and comforting. The method is straightforward, relying on simple techniques to extract maximum flavour from the vegetables. Serve this homemade favourite with a slice of crusty sourdough or wholemeal bread for a wholesome and restorative meal that the whole family will enjoy.

Ingredients for Cream of Asparagus Soup (Crème d'asperges)

900g green asparagus
1 stor lök, hackad
3 matskedar osaltat smör
1200 to 1450ml chicken broth
120ml crème fraîche or double cream
1/4 teaspoons fresh lemon juice, or to taste

How to make Cream of Asparagus Soup (Crème d'asperges)

Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.

Cut stalks and all remaining asparagus into 1/2-inch pieces.

Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 1200ml broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.

Add lemon juice and garnish with asparagus tips.

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