This asparagus soup with bacon, egg and parsley is full of flavour. Wonderfully creamy without adding cream.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2023-06-29, this recipe is for 4 persons and takes 1 hours.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-09-27
Peel the white asparagus. Feel with your fingers to ensure that you have not missed any areas, as asparagus peel is stringy to eat. Cut off about 2 cm from the bottom and put the asparagus spears in cold water to prevent them from discolouring.
Place the asparagus peelings and ends in a large pan and fill it with cold water. Add a knob of butter and salt to make a tasty stock and bring to a boil. After about 15 minutes, remove the asparagus peelings and ends from the water.
Meanwhile, boil 4 eggs for about 8 minutes. Wash the fresh parsley and chop it finely. Cut the peeled white asparagus into pieces of about 3 cm and set aside the tips.
Melt butter in a large pan and then add 80 grams of flour in one go. Let the roux cook gently for a few minutes to remove the floury taste.
Gradually pour in 1. 5 litres of the asparagus stock, stirring constantly with a whisk. Bring to a boil and then add half of the asparagus pieces. Once they have softened, purée the soup as smoothly as possible with a regular blender or stick blender.
You can opt to cook all the asparagus pieces at once and not purée the soup. It will be a little thinner, but still just as tasty.
Cook the asparagus heads and the rest of the asparagus pieces in the puréed soup until tender, then season the soup with salt and pepper.
While the soup is cooking, fry the bacon until crispy in a small frying pan. Peel the eggs and mash them into small pieces with a fork.
Serve the asparagus soup with bacon, egg and finely chopped parsley. Enjoy your meal!
Can I make asparagus soup from thick white asparagus?
Yes, you can make asparagus soup from thick asparagus. It is best to cut them into smaller pieces and not to purée them. Thick asparagus are rather stringier than thin asparagus.
Can I make this soup vegetarian?
Yes, you can replace the bacon with something else crunchy, such as croutons.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 125 | gram | of white asparagus | 21.25 | 1.63 g | 1.50 g | 0.25 g | - | 2.38 g | 1.88 g | 5.00 mg | 1.25 mg | 25.00 mg | 25.00 mg | 250.00 mg | 62.50 mg | 0.19 mg | 0.63 mg | - | - | 25.00 mg | - | 137.50 mg | 0.14 mg | 0.15 mg | 0.08 mg | - | - | - | 60.00 µg | - | |
| 18.75 | gram | of butter | milk | 137.81 | 0.13 g | 0.13 g | 15.47 g | 10.13 g | 0.13 g | - | 0.94 mg | 0.02 mg | 2.44 mg | 0.38 mg | 2.81 mg | 3.75 mg | - | 0.01 mg | - | - | - | 0.22 mg | 0.19 mg | - | - | - | - | - | - | - | - |
| 20 | gram | of flour | gluten | 72.80 | 13.96 g | 0.30 g | 0.30 g | 0.04 g | 2.28 g | 0.56 g | 0.40 mg | 0.20 mg | 4.00 mg | 4.00 mg | 36.00 mg | 20.00 mg | 0.06 mg | 0.22 mg | - | - | - | - | - | 0.02 mg | 0.02 mg | 0.06 mg | - | 7.00 µg | - | - | - |
| 0.38 | litre | of asparagus stock | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| pepper and salt | 4.39 | 1.13 g | 0.01 g | 0.06 g | 0.02 g | 0.18 g | 0.44 g | 339.13 mg | 0.09 mg | 4.00 mg | 1.33 mg | 11.09 mg | 1.51 mg | 0.01 mg | 0.01 mg | 0.52 µg | 0.02 µg | 1.34 mg | - | - | - | - | 0.01 mg | - | 0.18 µg | 0.08 mg | 2.86 µg | - | |||
| 25 | gram | of smoked bacon | 125.00 | - | - | 10.00 g | 3.75 g | 6.25 g | - | 500.00 mg | 0.38 mg | 5.00 mg | 5.00 mg | 75.00 mg | 50.00 mg | 0.03 mg | 0.25 mg | - | 3.75 µg | - | - | 12.50 mg | 0.08 mg | 0.10 mg | 0.13 mg | 0.38 µg | 2.50 µg | 0.25 mg | 0.25 µg | - | |
| 1 | eggs | egg | 86.40 | 0.66 g | 0.12 g | 6.00 g | 1.50 g | 7.50 g | - | 72.00 mg | 1.08 mg | 30.00 mg | 6.00 mg | 78.00 mg | 108.00 mg | 0.05 mg | 0.78 mg | 21.00 µg | 18.42 µg | - | 1.08 mg | 0.12 mg | 0.06 mg | 0.18 mg | 0.09 mg | 1.38 µg | 36.00 µg | 0.66 mg | 0.15 µg | - | |
| 0.25 | small handful | a of fresh parsley | 2.55 | 0.11 g | - | 0.02 g | - | 0.33 g | 0.34 g | 2.25 mg | 0.56 mg | 3.00 mg | 3.75 mg | 63.75 mg | 9.75 mg | - | 0.07 mg | - | - | 12.00 mg | - | 0.07 mg | 0.01 mg | 0.02 mg | 0.02 mg | - | 9.00 µg | - | - | - | |
| 450.21 | 17.62 g | 2.06 g | 32.09 g | 15.44 g | 19.05 g | 3.22 g | 919.72 mg | 3.57 mg | 73.44 mg | 45.46 mg | 516.65 mg | 255.51 mg | 0.34 mg | 1.97 mg | 21.52 µg | 22.19 µg | 38.34 mg | 1.31 mg | 150.38 mg | 0.31 mg | 0.48 mg | 0.37 mg | 1.76 µg | 54.68 µg | 0.99 mg | 63.26 µg | - | ||||
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