Step 1/5
- 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
- 600 ml water
- 2 tbsp sugar
- 1 tbsp salt
Add water to a large pot with the lemon juice, 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.
Step 4/5
- 100 g butter
- 2 tbsp flour
- 150 ml white wine
- 200 ml heavy cream
- ¼ tsp white pepper
- salt
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
- immersion blender
- cutting board
- knife
Purée the soup with an immersion blender. Serve garnished with chopped chives and reserved asparagus heads. Enjoy!