White asparagus soup

White asparagus soup

Based on 7 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg white asparagus
onions
½ lemon (juice)
600 ml water
150 ml white wine
2 tbsp sugar
2 tbsp salt
100 g butter
2 tbsp flour
200 ml heavy cream
¼ tsp white pepper
salt
chives for garnish
Metric
Imperial

Utensils

  • immersion blender
  • peeler
  • citrus press
  • slotted spoon
  • cooking spoon
  • cutting board
  • knife
  • 2 large pots

Nutrition per serving

Cal
451
Protein
7g
Fat
37g
Carb
16g

Step 1/5

Trim off bottom ends of white asparagus and peel. Finely dice onion. Juice the lemon.
  • 1 kg white asparagus
  • 3 onions
  • ½ lemon
  • peeler
  • citrus press
  • cutting board
  • knife

Trim off bottom ends of white asparagus and peel. Finely dice onion. Juice the lemon.

Step 2/5

Add water to a large pot with the lemon juice, white wine, sugar, and salt. Bring to a boil. Add the asparagus and simmer for approx. 8 min.
  • 600 ml water
  • 150 ml white wine
  • 2 tbsp sugar
  • 2 tbsp salt
  • large pot

Add water to a large pot with the lemon juice, white wine, sugar, and salt. Bring to a boil. Add the asparagus and simmer for approx. 8 min.

Step 3/5

Remove asparagus from the pot and reserve the cooking liquid. Once cool enough to handle, slice the asparagus, and set aside the heads.
  • slotted spoon

Remove asparagus from the pot and reserve the cooking liquid. Once cool enough to handle, slice the asparagus, and set aside the heads.

Step 4/5

Melt butter in a pot and add onions. Sauté over medium-low heat for approx. 1 min. Add flour and stir well. Deglaze the pan with white wine and the reserved asparagus cooking liquid. Add in sliced asparagus stems and whisk in cream. Let the soup simmer for approx. 10 min. more and season with white pepper and salt.
  • 100 butter
  • 2 tbsp flour
  • 200 ml heavy cream
  • ¼ tsp white pepper
  • salt
  • cooking spoon
  • large pot

Melt butter in a pot and add onions. Sauté over medium-low heat for approx. 1 min. Add flour and stir well. Deglaze the pan with white wine and the reserved asparagus cooking liquid. Add in sliced asparagus stems and whisk in cream. Let the soup simmer for approx. 10 min. more and season with white pepper and salt.

Step 5/5

Purée the soup with an immersion blender. Serve garnished with chopped chives and reserved asparagus heads. Enjoy!
  • chives for garnish
  • immersion blender
  • cutting board
  • knife

Purée the soup with an immersion blender. Serve garnished with chopped chives and reserved asparagus heads. Enjoy!