Sophia's Recipes

A taste of the season, from our kitchen to yours

At Restaurant Sophia, we believe that the simplest ingredients — when treated with care — create the most memorable moments. This spring, we are delighted to share something special with you: a refined asparagus cream soup, created by chef Mike Meijer. A recipe inspired by the season, rooted in craftsmanship and made to be enjoyed at your own table.

From the land

To your 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 blend until smooth.

Pass the soup through a sieve to remove any fibrous pieces. Add the asparagus tips back in, reheat gently

and serve. Enjoy!