Creamy Asparagus Soup (Print Version)
# Ingredients:
→ For the soup base
01 -
1 pound white asparagus spears
02 -
6 cups water
03 -
4 tablespoons butter
04 -
1/3 cup all-purpose flour
→ For richness and flavor
05 -
1 egg yolk
06 -
1/4 cup heavy cream
07 -
1 tablespoon fresh lemon juice
08 -
1 tablespoon chopped fresh parsley (optional, for garnish)
→ Seasonings
09 -
2 teaspoons salt
10 -
1 teaspoon sugar
# Instructions:
01 -
Rinse the white asparagus under cold water. Using a vegetable peeler, carefully peel each spear from just below the tip to the base. Cut off and discard the woody ends (about 1 inch from the bottom).
02 -
Slice the peeled asparagus into bite-sized pieces, about 1-inch long. Try to keep them relatively uniform for even cooking.
03 -
Place the asparagus pieces in a large pot with the water, salt, and sugar. Bring to a gentle boil and cook for about 15 minutes until tender. Strain through a colander, making sure to collect and reserve the cooking liquid - this flavorful broth is the base of your soup!
04 -
In a clean pot, melt the butter over medium heat. Stir in the flour to create a paste (roux). Cook for 1-2 minutes, then gradually whisk in the reserved asparagus broth until smooth. Let it simmer gently for a few minutes until it begins to thicken.
# Notes:
01 -
A standard vegetable peeler works perfectly for peeling asparagus - just be gentle and peel from below the tips downward.