Cream Of Asparagus Soup (Crema De Esparragos)

cream of asparagus soup

Cream Of Asparagus Soup (Crema De Esparragos)

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Servings: 4
Calories: 405


  • 1.6 lb asparagus
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 leeks well washed and thinly sliced
  • 1 onion finely chopped
  • 1 litre chicken stock
  • freshly grated nutmeg
  • 5 floz double cream
  • fine sea salt and freshly ground white pepper


  • Cut the tips off 8 asparagus spears and reserve. Chop the remainder into 2 cm pieces.
  • Heat the oil and butter in a saucepan, add the leeks and onion, cover and saute over gentle heat for 10 minutes. Add the chopped asparagus, stock, grated nutmeg, season well with salt and pepper and simmer for 10 minutes.
  • Transfer to a blender, puree until smooth, then, using the back of a ladle, push through a sieve set over a bowl. Alternatively, use a mouli. Add two-thirds of the cream to the bowl and stir well. Return the soup to the saucepan and heat gently when ready to serve (do not let boil).
  • Cook the reserved asparagus tips in boiling water until just tender. Ladle the soup into bowls, spoon the remaining cream on top, add the asparagus tips and some more nutmeg, then serve.
Calories: 405 kcal
Carbohydrates: 25 g
Protein: 12 g
Fat: 30g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 65 mg
Sodium: 391 mg
Potassium: 764 mg
Fiber: 5 g
Sugar: 10 g
Vitamin A: 2752 IU
Vitamin C: 18 mg
Calcium: 108 mg
Iron: 5 mg
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