Asparagus cream soup – Hungarian recipes

Don’t let spring get by you without serving some fresh asparagus!  Though this vegetable has near-zero calories (only 17 kcal/ 100 g), its nutritional value is in the clouds. Asparagus contains vitamins B1, B2, B6 and C, as well as calcium, phosphorous, iron, sodium, potassium and beta carotene.


  • 50 kg green asparagus
  • 4 dl water
  • 5 dl heavy cream
  • salt
  • nutmeg
  • 1 teaspoon rice flour
  • 1 tablespoon balsamic vinegar
  • sesame seeds


Finely chop the asparagus. Brown in a little oil with added salt. Add water and cream and simmer thoroughly until soft, about 15 minutes.  Flavour with a little balsamic vinegar and ground nutmeg and thicken with rice flour. When ready, purée using an immersion mixer. Garnish with drops of balsamic vinegar and sesame seeds.

Tip:  Use green asparagus, which is thinner and tenderer and will not require peeling. When selecting, make sure the tips are closed, the stalks are rigid (not rubbery) and of uniform thickness (if they are too thick, the texture may be woody), and the cut ends are not inordinately dry.