Effortless Classic Asparagus Soup (Print Version)
# Ingredients:
→ Water
01 -
750 ml water
→ Spices & Herbs
02 -
1 tablespoon lemon juice
03 -
Pinch of freshly grated nutmeg
04 -
Salt
05 -
Pepper
06 -
10 g fresh chives, or go with chervil instead
→ Pantry Goods
07 -
50 g all-purpose flour
08 -
2 teaspoons sugar
→ Dairy
09 -
150 g heavy cream
10 -
50 g butter
→ Vegetables
11 -
750 g white asparagus, unpeeled (you'll get about 500 g once peeled)
# Instructions:
01 -
Pop those asparagus pieces you set aside earlier back into each bowl and pour in the soup. Sprinkle over some chopped chives or a bit of chervil on top, then enjoy.
02 -
Pour in the cream, throw in some salt, pepper, nutmeg, sugar, and lemon juice too. Heat it all up one last time until it just starts to bubble.
03 -
Now blend the soup with an immersion blender until it's smooth. If you like it silky smooth, push it through a fine strainer for that extra fanciness.
04 -
Scoop out about 100 g of asparagus pieces using a slotted spoon and keep them aside for later.
05 -
Slowly mix in the water while stirring. Let it come up to a boil, then simmer it without a lid for 10–12 minutes. The asparagus should be nice and tender.
06 -
Dust the flour over your asparagus bits and mix it all together really well.
07 -
Melt butter in a medium pot, add sugar, salt, and lemon juice. Throw in the chopped asparagus pieces and cook for 1–2 minutes on medium heat so they get a little glossy.
08 -
After peeling, chop the asparagus sticks into chunks about 2 cm long.
09 -
Peel the asparagus carefully using a veggie peeler and hack off the tough ends generously.
# Notes:
01 -
Want it even creamier? Pass the blended soup through a fine strainer after mixing.