From the land
To our kitchen
The asparagus you received are more than just a seasonal delicacy — they are the result of dedication, patience and passion. Grown with care by our partner, Van der Mey, they represent the very best of the Dutch spring.
At Sophia, we cherish these connections. By working closely with our suppliers, we bring honest, high-quality ingredients to the plate — always with respect for origin and seasonality.
With this recipe, we invite you to experience a small part of our kitchen. Simple, elegant, and full of flavour.
About the Chef
Mike Meijer
With a love for pure ingredients and balanced flavours, chef Mike Meijer brings a refined yet approachable style to Restaurant Sophia. His cooking is guided by the seasons — never overcomplicated, always thoughtful.
The asparagus soup below, reflects this philosophy: classic at heart, with a focus on depth, texture and quiet elegance.
Asparagus Cream Soup
Ingredients
1 kg white asparagus
80 g butter
80 g flour
2 liter asparagus stock
400 ml heavy cream
400 g cooked white asparagus
1 pinch marjoram
Salt and pepper to taste
Allergen notice: This asparagus cream soup contains Milk (dairy) & Gluten. It may also contain celery or other allergens depending on the ingredients used in the asparagus stock. Please check all ingredients carefully if you have food allergies.
Instructions
Peel the asparagus and place them in a pan with the peels. Add enough water to cover them, season with salt and bring to a boil. Once boiling, turn off the heat and let the asparagus cool in the liquid. When cooled, remove the asparagus and strain the stock through a sieve.
Melt the butter in a pan, add the flour and mix well to form a roux. Cook for about 1 minute, stirring constantly. Gradually add the stock, first stirring with a spoon and then using a whisk to create a smooth soup.
Cut off the asparagus tips and set them aside for garnish. Chop the stalks and add them to the soup. Let the soup simmer for about 30 minutes.
Once the soup has thickened, add the cream, a pinch of chopped marjoram and season with salt and pepper to taste. Let the soup cool slightly, then lend until smooth.
Pass the soup through a sieve to remove any fibrous pieces. Add the asparagus tips back in, reheat gently and serve. Enjoy!
Chef's tips
Finishing touch
Preparing white asparagus
Peel the white asparagus carefully using a vegetable peeler, starting just below the tip and working your way down. Trim off the bottom 2–3 cm, as this part can be slightly woody. A small step — yet essential for achieving that smooth, refined texture in your soup.
Storing fresh asparagus
To keep white asparagus fresh and prevent them from drying out, wrap them in a damp kitchen towel and store them in the refrigerator. This way, they will stay fresh for approximately 3 to 5 days.
Serving tip
For an extra layer of refinement, serve the soup with a delicate salmon tartare or a softly poached egg.
We look forward to welcoming you
by Sophia
We hope this recipe brings a moment of calm, flavour, and enjoyment to your table.
Should you wish to experience Sophia in person, our doors are always open. Whether for a lunch, a relaxed dinner, or a familiar face after a long day — we look forward to welcoming you.