(This post was updated on May 26, 2026)
When it comes to vegetables, Spargelzeit (asparagus season) in Germany is our favourite time of year, with fresh bunches of both white and green asparagus abundant at farmers’ markets and featured on menus across the country. White asparagus has an official end date of June 24 to allow the plants to rest for the following year’s harvest.
During the season, we eat asparagus at least once — if not more — per week, usually Grüner Spargel (green asparagus) on the grill alongside steak; Spargel (white asparagus) with Hollandaise and potatoes; and this soup recipe, which requires very few ingredients because you want the asparagus flavour to shine.
Health Benefits
In addition to its delicate flavour, Spargel (asparagus) is low in calories and rich in fibre, folate, antioxidants, and vitamins A, C, E, and K, making it a healthy seasonal favourite. We’ve thought about canning white asparagus soup to enjoy year-round, but decided it’s better to eat it only when it’s in season, when our bodies crave it and benefit most from it.
Here in Germany, if you’re buying asparagus at the market, some vendors often offer stems that are already peeled, which saves time during prep. However, if you like making vegetable stock, you may prefer to peel your own asparagus and use the peelings for stock.
Why a Pressure Cooker
Ralph prefers making this soup in a pressure cooker because he likes the large size of the pot for puréeing hot soup. At first, I was scared to use the cooker, with visions of the lid flying off like a saucer. But after watching Ralph use it on a number of occasions and reading the manual with its clear instructions, I became comfortable using it and now prefer it over a regular soup pot because it cooks much faster.
If you don’t have a pressure cooker, simply follow the instructions below and cook the soup longer in a regular soup pot — about 25 minutes or more.
Ingredients:
- 1 kg white asparagus
- 1 onion, chopped (size depending on your flavour preference — we use a large onion)
- 1 large potato, chopped
- 2 Tbsp butter
- 4 cups chicken or vegetable broth
- 1 cup cream
- 1 tsp salt
- ¼ tsp black or white pepper
- Chopped chives, for garnish
Instructions:
- Peel the asparagus stems, then chop into pieces and reserve the tips.
- Melt butter in the pressure cooker. Add the onion and potato and sauté until soft. Add the asparagus stems and broth, then bring to a gentle boil.
- Secure the pressure cooker lid and select the setting recommended for your cooker.
- Cook for 8 minutes, then remove from the burner.
- Meanwhile, bring a separate pot of water to a boil. Add the asparagus tips and cook for 4 minutes, or until slightly tender.
- Depressurize the cooker, and once it is safe, carefully remove the lid (use an oven mitt to avoid steam burns).
- Purée the soup until smooth.
- Add the asparagus tips, cream, and additional water if you prefer a thinner consistency. Heat until warm, then season with salt and pepper to taste.
- Serve in bowls and garnish with chopped chives.
Tip:
- This is delicious served cold as well.
White Asparagus (Spargel) Soup in a Pressure Cooker
Ingredients
Equipment
Method
- Peel the asparagus stems, then chop into pieces and reserve the tips.
- Melt butter in the pressure cooker. Add the onion and potato and sauté until soft. Add the asparagus stems and broth, then bring to a gentle boil.
- Secure the pressure cooker lid and select the setting recommended for your cooker.
- Cook for 8 minutes, then remove from the burner.
- Meanwhile, bring a separate pot of water to a boil. Add the asparagus tips and cook for 4 minutes, or until slightly tender.
- Depressurize the cooker, and once it is safe, carefully remove the lid (use an oven mitt to avoid steam burns).
- Purée the soup until smooth.
- Add the asparagus tips, cream, and additional water if you prefer a thinner consistency. Heat until warm, then season with salt and pepper to taste.
- Serve in bowls and garnish with chopped chives.