Fine Cream of Asparagus Soup

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel and dice the potatoes and onions.
Wash the asparagus, cut off the lower ends generously and divide the asparagus into even pieces.
Heat the butter in a saucepan and briefly sauté the asparagus, potatoes and onions in it. Deglaze with the white wine.
Then add the vegetable stock and milk.
Let the whole thing simmer for about 10 minutes.
When the vegetables are soft, strain them with the hand blender.
Finally, season to taste with salt and pepper and add a dash of cream (now the soup must no longer boil, otherwise the cream can curdle).
The soup can be served in glasses and garnished with the herbs.
I always serve some baguette or ciabatta with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.