Cuisine of Slovenia’s Regions: Asparagus Cream Soup


  1. 1 kg asparagus,
  2. 1 onion,
  3. 2 tbsp vegetable oil,
  4. 2 tsp white sugar,
  5. 200 g creams,
  6. salt,
  7. pepper,
  8. nutmeg,
  9. 1 tbsp chives.

Photo: Asparagus Cream Soup/pixabay/Pexels


Peel the asparagus, finely chop the solid parts of the stem cutting off the ends. Use the chopped stem to cook 1.5 litre of vegetable broth for soup. Cut off the tops of asparagus (approximately 3 cm long) and set aside. Cut the rest into thin rings. Strain the broth and bring to a boil.

Add the asparagus tops to boiling water and cook for 5 minutes (they should remain solid).

Peel the onion and chop it finely. Heat a tablespoon of oil in a large pan and fry the onions until transparent. Add 250 mL of broth, sliced asparagus and sugar rings. Simmer the asparagus for 15 minutes until soft. Mix the cooked asparagus with a mixer and add slowly the rest of the broth. Pour the resulting mixture back into the pan and add cream. Bring to a boil, add a tablespoon of cold oil and stir with a whisk. Season with pepper, salt and grated nutmeg. At the end, add the tops of the asparagus and sprinkle with finely chopped chives.