Asparagus cream - cheese soup


  • 17,63 oz (500g) white asparagus
  • 2 shallots
  • 1 tbsp. (1EL) oil
  • 16,90 fl oz (500ml) vegetable broth
  • 10,6 oz cream cheese fine herbs (300g). We recommend 2 kegs Almonta Fine Herbs
  • 1 tbsp. (1 EL) chopped chervil
  • 1 tbsp. (1EL) lemon juice
  • salt
  • pepper


  • Skin the asparagus, remove the last third and cut them in four centimeter long pieces.
  • Also skin the shallots and cut them in cubes.
  • Heat oil in a¬†pot, add the shallots cubes and fry them until they are clear.
  • Also add the asparagus and fry them until they are clear too.
  • Put the vegetable broth in the pot too and cook the soup for about 10 minutes.
  • Stir Almonta Fine Herbs in the soup. Add the lemon juice and the chopped chervil.
  • Season it with salt and pepper.

Nutrition facts (per serving):

  • calories: 1255 kJ / 300 kcal
  • proteins¬†: 11g
  • fat: 6g
  • carbohydrates: 50g