Recipe by Chavi Feldman

Velvety White Asparagus Soup

add or remove this to/from your favorites
Parve Parve
Easy Easy
10 Servings

No Allergens specified

The delicate flavor of white asparagus is the star of this creamy and elegant soup. A hint of cumin and turmeric adds earthy notes, taking it to the next level.


Velvety White Asparagus Soup

  • 2 tablespoons oil

  • 1 large Spanish onion, diced

  • 3 leeks, cleaned and thinly sliced

  • 1 clove garlic, minced or 1 cube Gefen Frozen Garlic

  • 2 bunches white asparagus (about 32 stalks — 2 pounds/1 kilogram)

  • 2 potatoes, diced

  • 8 cups water

  • 3 tablespoons parve chicken soup mix

  • 1/2 teaspoon white wine, such as Tuscanini White Cooking Wine

  • 1 and 1/2 teaspoons salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon cumin

  • 1/4 teaspoon Pereg Turmeric

  • homemade or store-bought soup croutons (optional)


Prepare the Velvety White Asparagus Soup


In a large pot, heat oil and sauté onion and leeks over a low flame until soft and translucent, about 10–15 minutes. Add garlic and sauté another two to three minutes until fragrant. While onions are sautéing, slice asparagus into one-inch (two-and-a-half-centimeter) pieces, reserving the stems for later.


Add asparagus, potatoes, water, and soup mix to the pot and bring to a boil. Lower heat and simmer gently for 45 minutes to one hour, or until the vegetables are soft.


Add wine and spices and blend soup until smooth and creamy. Add the asparagus tips and cook for an additional 15–20 minutes until tender. Top with soup croutons before serving, if desired.


Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti

Velvety White Asparagus Soup

Please log in to rate


Notify of
Inline Feedbacks
View all comments