Dice the onion.
Mash the garlic clove.
Wash the asparagus.
Snap off the woody ends of the asparagus. They naturally break at the right spot if you bend them.
Cut the asparagus stalks into 2–3 cm pieces, reserving the asparagus heads for garnish.
Cube the potatoes.
Asparagus Cream Soup
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
15 min
Cooking
15 min
48 Views
Translated
This is a quick, velvety asparagus cream soup made with fresh stalks, golden potatoes, and a hint of lemon for the perfect spring meal.
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
15 min
Cooking
15 min
Allergens
Vegetarian
Pescatarian
Halal
Gluten-Free
943KCAL
4 Portions · 1,712 g
Protein
20 g
Carbohydrates
76 g
Fat
59 g
Fiber
11 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Asparagus
500 grams
- Onion
1
- Garlic Clove
1
- Potatoes
3
- Veggie broth
1 liter
- Olive Oil
1 tablespoon
- Butter
1 tablespoon
- Cream
100 milliliters
- Lemon
1
- Salt
1 pinch
- Black Pepper
1 pinch
Heat the olive oil and butter in a large pot over medium heat.
Add the diced onion to the pot.
Sauté the onion until it is translucent.
Add the mashed garlic to the pot.
Pour in the veggie broth.
Add the cubed potatoes to the pot.
Cook for 10 minutes, or until the potatoes are soft.
Add the asparagus pieces (excluding the reserved heads) to the pot.
Cook for 2 minutes.
Stir in the cream.
Use an immersion blender to process the soup until completely smooth.
Season the soup with salt and black pepper.
Squeeze a few drops of fresh lemon juice into the soup.
Ladle the soup into bowls.
Garnish each bowl with the reserved asparagus heads for added texture.
Optionally, drizzle with a little extra olive oil before serving.
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
15 min
Cooking
15 min
Allergens
Vegetarian
Pescatarian
Halal
Gluten-Free
943KCAL
4 Portions · 1,712 g
Protein
20 g
Carbohydrates
76 g
Fat
59 g
Fiber
11 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Asparagus
500 grams
- Onion
1
- Garlic Clove
1
- Potatoes
3
- Veggie broth
1 liter
- Olive Oil
1 tablespoon
- Butter
1 tablespoon
- Cream
100 milliliters
- Lemon
1
- Salt
1 pinch
- Black Pepper
1 pinch
Can't Decide What to Cook?
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.