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Creamy green asparagus soup with anise

Savory recipes Spring Summer 30 minutes to 1 hour Végétarienne Medium difficulty Casserole
Prep time
15 minutes
Cooking time
25 minutes
4 people


  1. Peel some thin strips of asparagus with a peeler, then set the strips aside in a bowl of cold water.
  2. Prepare your "Vichyssoise" soup in a Dutch oven or saucepan.
  3. Peel and chop the onions.
  4. Cut the whites of the leeks into small slices, then wash them under water. Remove the ends of the asparagus, set aside some of the tips and slice the stalks.
  5. Peel and cut the potatoes.
  6. Cook the asparagus tips and half of the stalks for a few minutes in a large pot of salted boiling water, then immerse them in ice water. Set them aside for the presentation.
  7. Sweat the onions and leeks in the olive oil, then add the rest of the sliced stalks.
  8. Cook the anise, milk, and vegetable stock for 5 minutes, then add the potatoes. Cook for 25 minutes over very low heat.
  9. Add the cooked asparagus and cream, blend in a blender, and season as needed.
  10. Arrange the asparagus tips on the bottom of a soup plate. Pour the hot Vichyssoise soup over the top and garnish with the raw asparagus strips.


  • 200 g (7 oz) green asparagus
  • 1/2 white spring onion
  • 500 g (17.6 oz) leeks (only use white part)
  • 100 g (3.5 oz) tomatoes
  • 1 drizzle of olive oil
  • A few anise seeds
  • 20 cl (4/5 cup) milk
  • 10 cl (2/5 cup) heavy cream
  • 15 cl (3/5 cup) white or vegetable stock
  • Garnish: 8 green asparagus spears




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


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