Creamy Asparagus Soup

With asparagus, stock and milk or cream as primary ingredients.

Soup Soup asparagus



150 g Onions

150 g Leek, the white part

150 g Blanched celery

10 ml Debic Roast & Fry

1000 ml Asparagus bouillon

Asparagus peel

1000 ml Debic Culinaire Végétop

1 g White pepper

5 g Salt

Parsley foam

80 g Flat-leaf parsley

300 ml Water

1 g Lecithin


200 g White asparagus

2000 ml Water

100 g Butter

5 g Nutmeg

1 g Flat-leaf parsley

10 Eggs

150 g Tramezzini bread



For the bouillon, put the asparagus peels in cold water and bring to the boil.

Boil briefly.

Pour though a funnel sieve and collect the asparagus bouillon.

Sauté the onion, leek and celery in Debic Roast & Fry and add the asparagus bouillon.

Add the Debic Végétop and boil until the vegetables are cooked through.

Purée with a hand blender and pass through a fine sieve.

Parsley foam

Briefly blanch the flat-leaf parsley in boiling water and cool immediately on ice-cold water.

Mix until smooth with 300 ml of water and pass through a fine sieve.

Add the lecithin and season with salt.

Froth with the hand blender.


Cook the asparagus in water, butter and nutmeg.

Boil and peel the eggs and rub the egg yolks through a fine sieve.

Make croutons from the tramezzini bread.

Finishing touch

Pour the soup into the warm dishes.

Decorate with the garnish and parsley foam.