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Bowl of White asparagus Soup with chives
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5 from 12 votes

White Asparagus Soup (Spargelsuppe)

This traditional German dish is a delicious spring soup.
Course Main Course, Side Dish
Cuisine German
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 people
Author Marita


  • at least 2 litre saucepan


  • 500 g white asparagus 17.6 oz
  • 1.5 ltr water 50 oz
  • 1 teaspoon sugar
  • 2 tablespoon oil
  • 40 g plain flour 1.4 oz all purpose flour
  • 2 tablespoon fresh lemon juice alterativley use 1 tablespoon white wine
  • 1 egg yolk
  • 3 tablespoon whipping cream


  • Peel the asparagus. (Do not discard the peel). Chop off the wooden bit of the stems. Now slice the remaining stem into roughly 3 cm chunks.
  • Place the peel into a pot of water with the sugar and a little salt. Boil for 20 minutes.
  • Now add the asparagus chunks to the broth and boil for a further 20 minutes.
  • After this strain the asparagus with a colander. Catch the broth in a jar. Separate the peel and asparagus chunks. (You can now discard the peel.)
  • Now we are going to create a “blond roux” – to thicken the sauce. You can also use butter instead of oil for this step, but be aware that butter can brown which might taint the colour of this white soup.  Heat up the oil in the saucepan and then mix in the flour. Cook for at least two minutes on low heat before pouring in some asparagus broth. Whisk until no clumps remain. It is important to cook the broth for a further 15 minutes so the floury taste disappears.
  • Add the asparagus pieces (if you want you can puree the asparagus at this stage) and bring the soup back to boil briefly.
  • Combine the egg yolk and cream, and whisk to a smooth mass. Mix into the soup. Do not bring the soup back to boil at this stage. Add lemon juice and add salt and pepper to taste.