Asparagus cream soup with leek and parsley

Aspergeroomsoep 4
Asparagus cream soup with leek and parsley
Aspergeroomsoep 4 scaled
Pure perfection, simple, creamy and irresistibly delicious!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Starter, Soups
Cuisine Own recipe
Servings 6 persons
Calories 247 kcal


  • vegetable peeler
  • cooking pot
  • wok / deep pan
  • mixer / blender


  • 1 kg white asparagus fresh
  • 1 potato
  • 2 leek
  • 1 clove garlic
  • 1 shallot
  • 10 gr flat leave parsley fresh
  • 100 ml cream
  • 1⅕ liter vegetable broth
  • 4 tbl spoon olive oil
  • salt and pepper


  • Peel the asparagus with a vegetable peeler. Hold the asparagus by the head and peel the skin downwards. I turn the asparagus twice to ensure they are properly peeled. Fresh asparagus will then release their juice. Cut about 4 cm away at the bottom. This is the hard, woody part. (you can also make a stock with the peels if you want)
    Then cut the asparagus into pieces of 3-4 cm.
    Put 2 tablespoons of olive oil in a wok and stir-fry the fresh asparagus. I do this to give the soup even more flavor. I will rarely cook asparagus because I find it loses flavor. Since I live in Spain, I stew, bake or grill my vegetables… I rarely cook them in water anymore.
  • Once the asparagus are done, set them aside and remove the heads. We will place these in the soup for decoration afterwards when the soup is ready.
  • In the meantime, cut the leek, shallot, garlic and potato into small pieces. Place the remaining 2 tablespoons of olive oil in a cooking pot and stew the leek, shallot, garlic and potato for about 2 minutes. Add the stir-fried asparagus (not the heads) and cover with the vegetable stock. Let everything cook through.
  • Chop the parsley and add it to the soup. Mix everything with a mixer until you get a smooth, fine soup.
  • Place the pot back on the stove and heat briefly to boiling point. Turn off the heat and add the parsley and asparagus heads.
  • Taste and season with salt and pepper if necessary. Make sure each plate has a few pieces of asparagus and garnish with extra parsley.


Enjoy spring with a delicious plate of white asparagus cream soup with parsley, in which the star of the season – white asparagus – shines. This soup combines the refined taste of white asparagus with potato, leek, shallot, garlic, and a creamy base, finished with fresh parsley.
White asparagus, often called the ‘queen of vegetables’, is known for its delicate and slightly sweet taste. This simple recipe emphasizes the natural flavor of the asparagus without unnecessary frills, so you can taste the purity of the ingredients in every spoonful. Perfect for a light lunch or as an elegant starter for dinner. Bring the best of spring to your table with this asparagus cream soup.


Calories: 247kcalCarbohydrates: 24gProtein: 5gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 19mgSodium: 813mgPotassium: 633mgFiber: 5gSugar: 7gVitamin A: 2377IUVitamin C: 26mgCalcium: 74mgIron: 4mg
Keyword white asparagus, asparagus soup, vegetarian soup, lunch, delicious soups, recipe with white asparagus, asparagus cream soup, starter, spring soup, cream soup
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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!



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Dit boekje is mijn culinaire ode aan de Mediterraanse keuken; een collectie van smaken en aroma's die vooral mijn passie voor koken belichamen en bedoeld om zowel de ervaren chef als de thuiskok te inspireren of te verrijken met de eenvoud en puurheid van de Mediterraanse smaken. Makkelijke gerechten, toegankelijk voor iedereen en met een breed smakenpalet...

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