Do you need to peel green asparagus for soup?

Green asparagus usually doesn't need peeling – unlike white, it has a tender skin. It's enough to cut off the woody ends, about 2 to 3 cm (0.8-1.2 inch). Since the soup is blended anyway, the skin disappears completely into the creamy texture. Only with very thick, fibrous spears is it worth peeling the lower third.

How do I make this soup vegan?

Replace the cream with a plant-based cooking cream (oat, soy or cashew) and leave out the Parmesan or use a vegan hard cheese or a spoon of nutritional yeast for the savoury note. Cashews or a few potato cubes cooked along add extra creaminess with no dairy. The pistachio gremolata is naturally vegan.

Can you freeze and store asparagus soup?

Yes. The blended soup keeps in the fridge for 2 to 3 days in an airtight container and freezes for up to 3 months. After thawing, ideally overnight in the fridge, it can look a little watery – a quick simmer and a good stir bring the creamy binding back. Add the cream and gremolata fresh just before serving.

Green or white asparagus – which is better here?

For this soup you want green asparagus: it's more aromatic, slightly nutty and doesn't need peeling. White asparagus is milder and finer but needs thorough peeling and gives the soup a paler, more delicate note. Green pairs better with the punchy pistachio-mint gremolata and gives that lovely greenish-creamy colour.

How do I make the soup creamy and how do I thicken it?

The creaminess comes mainly from blending and from the cream. For a thicker soup, add less broth or blend in a few cooked potato cubes – they bind with no flour. To go the other way, simply thin with a little more broth until you reach the consistency you want. Blending long enough with an immersion blender makes it especially velvety.

26 JUNE 2026

Creamy Green Asparagus Soup with Pistachio Gremolata

Name: Creamy Green Asparagus Soup with Pistachio Gremolata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 500 gr (1.1 lb.) green asparagus; 1 onion; 2 garlic cloves; 2 Tbsp olive oil; 250 ml (8.5 fl oz.) dry white wine; 500 ml (17 fl oz.) vegetable broth; 200 ml (7 fl oz.) cream; 50 gr (1.8 oz.) Parmesan; salt and pepper; 50 gr (1.8 oz.) pistachios; 50 gr (1.8 oz.) fresh mint; 1 garlic clove; 1 organic lemon; 2-3 Tbsp olive oil; salt and pepper

By Verena Frei

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Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4 servings

What can I cook tonight?Tap what you have at home and I will show you what fits.e.g. withasparaguswhite winevegan cream

Hello lovelies,

as long as asparagus season lasts, a creamy green asparagus soup lands on our table regularly – and this one with pistachio gremolata is my favourite spring treat. It tastes fine and elegant, yet it's really quite simple: sauté the asparagus, deglaze with white wine, simmer soft and blend. When asparagus season is over, you'll find a creamy soup for the rest of the year among my soup recipes for every season.

Creamy green asparagus soup from above in a bowl with pistachio gremolata and swirls of cream

Green asparagus doesn't need peeling, which makes the soup especially quick. I sweat onion and garlic in olive oil, add the asparagus and deglaze with a splash of dry white wine, which does for the pot what freshly squeezed orange juice does for my vegan sweet potato and fennel soup with orange, only drier. In goes the vegetable broth, a short simmer – and then everything is blended velvety smooth.

Creamy asparagus soup in a bowl, garnished with a spoon of pistachio-mint gremolata and asparagus tips

The soup turns creamy from a splash of cream and a little grated Parmesan, which gives it a savoury depth. The finishing touch is the pistachio-mint gremolata: pistachios, mint, garlic, lemon and olive oil, finely blended – fresh, nutty and a wonderful contrast to the creamy soup.

Macro shot of the asparagus soup with green pistachio gremolata, asparagus tips and a swirl of cream

To finish, a few asparagus tips and a spoon of gremolata go on top, just as the parmesan meets my vegetarian kohlrabi fries with garlic powder and paprika only in their last 5 minutes, and here that late timing keeps the pistachios crunchy. If you like, add a drop of truffle oil – then the quick soup turns into a little feast.

Plated green asparagus soup in a deep bowl with pistachio gremolata and fresh asparagus tips

Two bowls of creamy asparagus soup from above, garnished with gremolata and cream

Detail shot of the asparagus soup with green gremolata and a swirl of cream

If you love asparagus and creamy soups as much as I do, also try my creamy spring pasta with asparagus and tofu, the light potato asparagus salad and the creamy potato soup with veggies.

Yours, Verena

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TIPS

Verena's notes

Tip from my kitchen: keep a few tender asparagus tips and add them to the pot only briefly – as a garnish on the blended soup they look beautiful and bring bite. I really let the white wine reduce until the alcohol has evaporated, so only the fine aroma remains. I like to make a little extra pistachio gremolata – it's also lovely on toasted bread or over pasta. For a vegan version use plant-based cream and leave out the Parmesan.