White Asparagus Soup is a quintessential dish of spring cuisine, offering a wonderful way to savor the delicate flavor of fresh asparagus. This simple and elegant recipe creates a creamy, smooth soup that highlights the unique taste of white asparagus. Perfect as a light starter or a comforting meal, this classic soup is a delicious way to celebrate the season's finest produce. Enjoy the rich, velvety texture and refined flavors of this timeless spring favorite.
Ingredients
- 500 g white asparagus
- 1 onion, finely diced
- 2 cloves garlic
- 50 g butter
- 750 ml vegetable broth
- 200 ml cream
- 2 tbsp flour
- Salt and freshly ground white pepper
- 1 pinch of nutmeg
- Fresh herbs for garnishing, e.g., parsley or chervil
Instructions
- Prepare Asparagus: Peel the asparagus and remove the woody ends. Cut the asparagus stalks into approximately 1 cm pieces, setting the tips aside.
- Cook Asparagus: In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté for about 2-3 minutes until translucent. Add the asparagus pieces (excluding the tips) and sauté briefly. Then sprinkle the flour over the vegetables, stir well and deglaze with the vegetable broth.
- Simmer Soup: Bring the soup to a boil, then reduce the heat. Let it simmer gently for about 15-20 minutes, stirring occasionally, until the asparagus is soft.
- Add Asparagus Tips: Add the asparagus tips to the soup and cook for another 5 minutes until they are also soft.
- Blend Soup: Remove the soup from the heat and blend it with an immersion blender until it has a smooth consistency. Then stir in the cream and season the soup with salt, white pepper and a pinch of nutmeg.
- Reheat: Briefly reheat the soup, but do not let it boil. Taste and adjust seasoning if necessary.
- Serve: Fill the soup into pre-warmed plates or bowls and garnish with fresh herbs.
Notes
This white asparagus soup is a true spring delight that highlights the best of the asparagus season and impresses as both an appetizer and a light main meal.
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