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SORAT Hotels
Asparagus cream soup

Asparagus cream soup

Kastaniengarten restaurant Hof

Prep time
Cook time
Servings4 people
Skill levelEasy

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The beauty in asparagus soups lies in their versatility. Refine that recipe with crispy serrano ham and watercress.


  • 500 grams white asparagus
  • 600 ml chicken broth
  • 100 grams butter
  • 4 - 5 tablespoons white port
  • 1 cup of heavy cream
  • 1 teaspoon sugar
  • 1 Lemon
  • 150 grams root vegetables
  • 1 teaspoon olive oil
  • 1 bay leaf
  • 2 - 3 thyme sprigs
  • Fresh watercress
  • 4 slices serrano ham
  • Nutmeg
  • White pepper
  • Salt


  • Peel white asparagus and chop it with the roof vegetables into walnut-sized pieces.
  • Heat the olive oil and 50 grams of butter in a pot, add the vegetables and then briefly sweat in the fat. Deglaze with port and add the broth.
  • Now add the bay leaf and thyme sprigs.
  • Boil gently for about 30 minutes, or until the vegetable is very soft and puree the soup in batches in the blender or with a hand blender. Pass the sauce through a fine mesh sieve.
  • Bring to a simmer, turn down the heat and add cream and remaining butter under stirring. Do not boil further.
  • Taste and season with fresh lemon juice, sugar, salt, freshly ground pepper and some nutmeg.
  • Blend the soup again to a foamy consistency.
  • Garnish with ham and fresh watercress.
  • Serve immediately.

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