This is how you make velvety asparagus soup

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What do you do if you impulsively buy a load of white asparagus on the first official asparagus day, and can only eat half of it? Make soup! Make a stock from the skins and ends and serve with super soft asparagus tips. 


For 4 persons:

  • 500 grams (preferably thin) white asparagus
  • 1 cube vegetable or garden herb stock
  • 75 grams of butter
  • 75 grams of flour
  • 75 grams mascarpone
  • 3-4 tablespoons finely chopped parsley
  • Freshly ground pepper and salt

Tip: are you planning a party, will you soon have diners over or do you just want to put something festive on the table? Serve this soup in small glasses, garnish with some smoked salmon chips or Dutch shrimps and sprinkle with a little chopped parsley.

The broth

Start by making the stock and peel the asparagus. Cut about a centimeter off the ends and put them together with the peels and asparagus in a wide pan with 1.5 liters of water. Bring to the boil with a pinch of salt and sugar, and let it cook for at least 15 minutes, but longer is also possible.

Remove the asparagus from the pan when they are wonderfully soft, lower the heat and let the stock come to taste with the lid on. After at least half an hour (the longer the stock draws, the stronger the flavour), remove the lid and turn the heat to medium to high.

Add a stock cube and let it reduce until you have about two thirds (i.e. one liter) left. Taste the stock and season with additional salt and pepper if necessary. Let cool completely.

the roux

To thicken the soup, make a roux as a base. This is a mixture of equal parts butter and flour and you make it by first melting the butter in a small pan. Before the butter turns brown, add the flour all at once and stir with a wooden spoon until you have a smooth mass.

Bake the roux for a minute or three, so that the flour is cooked. Are you not doing this? Then your soup will most likely have a mealy taste.

The soup

Deglaze the roux with the cooled stock (always make sure that either the roux is hot and the stock cold, or vice versa) and stir with a whisk until you have a smooth soup. Add the mascarpone and parsley, and season with salt and pepper if desired.

Just before serving the soup, add the asparagus tips and let it heat up for no more than five minutes. Enjoy your dinner!

asparagus soup recipe

More delicious asparagus recipes:

  • Baked asparagus with arugula pesto and bread
  • spring quiche with asparagus, peas and leek
  •  white asparagus with burrata and dukkah

Source: Culy by
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