Velouté d’asperges | Cream of Asparagus Soup

Such a gentle soup, ideal for Spring through to Late Autumn

Some years it can just be a soupy Winter, you can feel it even before Winter begins.

A gentle gentle soup today. Not one for people who like punch in their food. This one is like cream velvet. Gentle. Reflective. Inner. Wonderful. Although it is Late Autumn, we still have good quality asparagus in the shops. It is a soup that can be eaten hot or cold.

Did you know that the use of asparagus was introduced into the grande cuisine of France under the Italian influence during the Renaissance? It was part of a progressive change in eating habits in France that gave more emphasis to vegetables, long considered the food of peasants.

Similar recipes include Cream of Asparagus Soup, Chilled Asparagus Soup, and Quick Asparagus Soup.

You might like to browse other Asparagus recipes, and our Soup recipes. Find inspiration in our Mid Spring recipes.

Asparagus Soup Recipe

Velouté d’asperges: Cream of Asparagus Soup

Cuisine: French
Prep time: 10 mins
Cooking time: 25 mins
Serves: 4 – 6 people, depending how you use it

750g small green asparagus
a gentle herb – chervil if you can get it, some lemon verbena, a little lemongrass
1.5 Tblspn extra virgin olive oil
1 Tblspn arrowroot
1 cup milk
salt and freshly ground pepper
large pinch of nutmeg
3 Tblspns thick crème fraîche or thick cream

Cut off 3cm tip of the asparagus and reserve. Slice the remainder into think rounds. Rinse the herbs and pat dry.

Heat the oil in a heavy bottomed saucepan and cook the asparagus rounds for 5 minutes, stirring constantly until just browned. Add the herbs and 4 cups of water. Bring to the boil, reduce heat and simmer for 15 minutes.

Purée the asparagus mixture in a blender or using an immersion blender. Strain to remove any solids.

Pour the liquid back into the saucepan and add the arrowroot mixed with the milk. Add salt and pepper to taste and the nutmeg.

Put the pan over low heat and bring the soup back to the boil, and boil for about 4 minutes stirring all the time. Add the tips of the asparagus. When the soup is thick and the tips are just cooked, remove from the heat and add the crème fraîche. Stir to mix.

Serve at once, or it can be served cool.

Asparagus Soup Recipe

UPDATE: We have updated the soup and also added instructions for making the soup in a high speed blender that has a Soup function that heats the soup while blending (mine is a Vitamix).

Velouté d'asperges | Cream of Asparagus Soup


9 thoughts on “Velouté d’asperges | Cream of Asparagus Soup”

  1. Beautiful soup, I must give asparagus another chance… I’m always getting hard time getting good ones, always too chewy.

    Have a nice day, Margot

    Hi Margot, yes, pls give them another chance. Just break off the chewy end of the stalk and use the rest.

  2. I recently started to love asparagus and I got the perfect recipe here. Its really very inviting and yummy soup.

    I love asparagus served very simply – quickly steamed and served with a tiny bit of butter and maybe lemon juice. Some white pepper. Or finely ground black pepper. Another way I like it is quickly char grilled and tossed thro pasta. Oh so very good.

  3. Creamy and easy on waist line :). I use cornflour, but arrowroot sounds good too.

    Oh great to know that cornflour works well too.

  4. Hmm, that’s a good idea. I just bought some asparagus at the farmers’ market, and maybe I’ll make soup this week. We’re starting to get spring vegetables here, and I love spring soups.

    Food Is Love

    You are right, food is love. Happy soup making.

  5. Wow – that looks divine 🙂 I can easily omit the creme for hubby dear (most milk products are a no-no for him). I am definitely trying this. Thanks for linking my soup, btw!

    Hi A-Kay, it is really lovely. Omit the cream, but maybe some other substitute? A nut milk, maybe?

  6. Hi, as you can see this is my first post here.
    I will be happy to receive any assistance at the beginning.
    Thanks in advance and good luck! 🙂

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