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(Zupa Szparagowa)

Asparagus Soup
(Zupa Szparagowa)


1 lb (450 g) white asparagus
Soup vegetables (2 carrots, 1 leek, celery root, fresh parsley)
2 tbsp butter
cup (30 g) flour
Salt and sugar
cup (125 ml) sour cream


1.   Clean the asparagus, trim the ends, and peel the skins. In a pot, bring 2 quarts (2 l) of water to a boil and cook the asparagus stalks and soup vegetables until soft. Save the liquid from the broth.

2.   Cook the asparagus heads separately in a small amount of water.

3.   Puree the asparagus stalks, grate on a fine grater, or run through a meat grinder.

4.   Mix the pureed asparagus with the broth from the soup.

5.   In a skillet, fry the butter and mix in flour, stirring on low heat to make a roux. Add in to the cooking soup, along with the cooked asparagus heads, salt, and pepper. At the end stir in the sour cream and serve with croutons.

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