Cream of Green Asparagus Soup with Egg

Cream of Green Asparagus Soup with Egg

A delicious, aromatic, and creamy cream of green asparagus soup with egg and fresh dill. Green asparagus is healthy and low in calories. It contains plenty of vitamins, minerals, and fiber. The cream tastes delicious with the addition of ricotta cheese, sprouts, and hard-boiled eggs.


  • Green asparagus: 1 bunch
  • Fresh dill: 1 bunch
  • Small onion: 1 piece
  • Garlic: 1 clove
  • Broth: 500 milliliters
  • Heavy cream: 3 tablespoons
  • Butter: 2 tablespoons
  • Ground nutmeg: 2 pinches
  • Sea salt: 3 pinches
  • Ground black pepper: 3 pinches


  • Ricotta cheese: 4 tablespoons
  • Sprouts: 4 tablespoons
  • Hard-boiled egg: 2 pieces


STEP 1. Sauté the chopped onion in butter, then add crushed garlic using a press, sauté briefly, and remove from heat. Chop the dill.

STEP 2. Wash the asparagus, snap off the woody ends, and trim the tips. Chop the stems into smaller pieces, add them to boiling broth, and cook until tender (for about 10 minutes).

STEP 3. Pour hot broth or lightly salted hot water over the asparagus tips and let them sit for a few minutes (without cooking).

STEP 4. Towards the end of cooking the stems, add chopped dill (a generous bunch) and the sautéed onion and garlic. Blend all the ingredients into a smooth cream with the addition of cream. Season the soup with salt, nutmeg, and freshly ground pepper.

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