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Maximum vacation enjoyment
incl. the National Park Card
Nationalpark Card

Green asparagus cream soup

Ingredients for 8 people:

  • 700g green asparagus
  • 300g white asparagus
  • 300g carrots
  • 1 apple
  • 1L vegetable soup
  • 150g creme fraiche
  • Some fresh leaf parsley
  • Salt, freshly ground pepper


Peel the white asparagus sticks, cut off woody ends. With green asparagus, just cut away the woody ends and rinse cold. Cut the asparagus into pieces and set the heads aside.

Peel and dice the potato. Peel and dice the apple as well.

Bring the soup to the boil and add the pieces of asparagus, potatoes and apple with the parsley, covered for about 20 minutes over a low heat. Season the soup well with salt and pepper.


A strip of smoked trout fillet is suitable as an inlay.

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