White asparagus soup

Based on 17 ratings
Christian

Christian

instagram.com/deepfriedtiger

Test Kitchen Manager and Chef at Kitchen Stories

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
2 tbsp sugar
1 tbsp salt
100 g butter
2 tbsp flour
150 ml white wine
200 ml heavy cream
¼ tsp white pepper
salt
chives for garnish
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
451
Protein
7 g
Fat
37 g
Carb
16 g
  • Step 1/5

    Trim off bottom ends of white asparagus and peel. Finely dice onion. Juice the lemon.
    • 1 kg white asparagus
    • 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, sugar, and salt. Bring to a boil. Add the asparagus and simmer for approx. 8 min.
    • 600 ml water
    • 2 tbsp sugar
    • 1 tbsp salt
    • large pot

    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.
    • 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 g butter
    • 2 tbsp flour
    • 150 ml white wine
    • 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!