White Asparagus Soup
A smooth, creamy white asparagus soup with a delicate flavor, enriched with cream and subtle seasonings. High in fiber and low in carbs, this soup is satisfying, nutritious, and perfect for a quick lunch or light dinner.
Equipment
- 1 Soup pot
- 1 blender
- 1 fine sieve
Ingredients
Asparagus Broth:
- 900 g 2 lb white asparagus
- 1.5 liters 6 ½ cups water
- 1 vegetable or chicken stock cube
- 1 teaspoon sugar
White Asparagus Soup:
- 60 g 2 oz leek, white part only
- 60 g 2 oz butter
- 60 g 2 oz all-purpose flour
- 250 ml 1 cup heavy cream
- A few gratings nutmeg
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon lemon juice or white balsamic vinegar
Instructions
- Prepare Asparagus for Broth: Begin by thoroughly rinsing the white asparagus under cold running water to remove any dirt or grit. Snap off or trim the tough, woody ends, which are not suitable for eating. Using a vegetable peeler, carefully peel each stalk from just below the tips down to the base, ensuring you remove all the fibrous outer layer. Set aside the peeled asparagus stalks for later use, and place the woody ends and peels into a large soup pot.
- Make the Asparagus Broth: Pour 1.5 liters (6 ½ cups) of water into the pot with the asparagus trimmings. Add 1 teaspoon of sugar to gently balance the natural bitterness of the asparagus, along with 1 vegetable or chicken stock cube to intensify the flavor. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Allow it to cook uncovered for about 20 minutes to extract maximum flavor.
- Strain the Broth: After simmering, carefully pour the broth through a fine-mesh sieve into a large jug or another clean pot. This will remove the asparagus ends and peels, leaving a clear, aromatic liquid. Discard the solids—they have given all their flavor to the broth. Wipe the original pot clean with a kitchen towel in preparation for making the soup.
- Chop Asparagus for Soup: While the broth is cooking and being strained, chop the peeled asparagus stalks into small, uniform pieces, about 1–2 cm in size, to ensure they cook evenly. Set aside the tips separately in a small container; these will be added at the end of cooking to retain their delicate texture and visual appeal.
- Sauté Leeks and Make Roux: In the cleaned soup pot, melt 60 g (2 oz) of butter over medium heat. Add the chopped white part of the leek (about 60 g / 2 oz) along with a pinch of salt to help release its natural flavors. Gently sauté the leeks for 2–3 minutes, stirring occasionally, until softened but not browned. Sprinkle 60 g (2 oz) of all-purpose flour over the leeks, stirring continuously to form a smooth roux. Cook the mixture for 2 minutes to eliminate any raw flour taste while keeping the color pale.
- Incorporate the Broth: Slowly pour the prepared asparagus broth into the roux while whisking constantly. This prevents lumps from forming and ensures a perfectly smooth base. Once all the broth is incorporated, stir in the chopped asparagus pieces (excluding the tips) and bring the mixture to a gentle simmer over medium-low heat. Cover partially with a lid and cook for about 20 minutes, or until the asparagus pieces are tender and easily pierced with a fork.
- Blend the Soup: Remove the soup from the heat and add 250 ml (1 cup) of heavy cream. Using an immersion blender (or transferring carefully to a countertop blender in batches), blend the soup until completely smooth and creamy. Return the soup to the pot if needed. At this stage, taste and adjust seasoning with fine sea salt, freshly ground black pepper, and a few gratings of nutmeg for warmth and depth.
- Reheat with Asparagus Tips: Gently fold in the reserved asparagus tips and reheat the soup over low heat for 4–5 minutes. The tips should remain tender-crisp, providing a pleasant texture contrast to the creamy base. Be careful not to overcook them, as they will lose their bright color and delicate flavor.
- Balance the Flavors: Add 1 teaspoon of fresh lemon juice or white balsamic vinegar to the soup to brighten the flavors and add a subtle tang that complements the richness of the cream. Taste again, and adjust salt, pepper, or nutmeg as necessary.
- Serve and Garnish: Ladle the soup into bowls, ensuring each serving includes a few asparagus tips for presentation. Optionally, drizzle a little extra cream on top or garnish with finely chopped fresh herbs such as chives or parsley. Serve immediately while warm, accompanied by crusty bread if desired.
Notes
- Use fresh, firm white asparagus for the best flavor and texture; avoid stalks that are woody or limp.
- The asparagus tips should be added at the end to retain a slightly crisp texture and visual appeal.
- Heavy cream produces the richest, most luxurious soup, but you can substitute single cream or full-fat milk for a lighter version.
- If you prefer a thicker soup, start by adding only three-quarters of the broth, then blend and adjust the consistency with the remaining liquid.
- The roux should remain pale; avoid browning to maintain the delicate flavor of the asparagus.
