Asparagus cream soup

Description

Asparagus cream soup - Authentic recipe from Belgium. Ready in 45 min. Try it now!

1. 1

   Peel 400 g of asparagus (white or green) — peel white asparagus completely, green only the lower third — and snap off the woody ends. Cut into 3-4 cm pieces. Set the asparagus peelings and ends aside for the stock. Peel and dice 200 g of potatoes.

   ⏱️ approx. 15 min

   💡 Tip: Cream of asparagus soup is the quintessential spring dish — asparagus season runs from April to the end of June (St. John's Day, 24 June). White asparagus makes a milder, more refined soup; green asparagus has a more intense flavour and more nutrients.

2. 2

   Simmer the asparagus ends and peelings in 1 litre of stock for 15 minutes, then strain — this gives an aromatic asparagus stock as a base. Melt 50 g of butter in a pot. Sweat the asparagus pieces and diced potatoes for 4-5 minutes. Pour in the asparagus stock. Simmer for 20 minutes until everything is tender.

   ⏱️ approx. 40 min

   💡 Tip: Pre-cooking the asparagus peelings for the stock makes all the difference in flavour. Don't throw them away — the peelings hold a lot of aroma.

3. 3

   Blend the soup very finely with an immersion blender. Stir in 250 ml of cream (NOT 250 litres!) and bring briefly to the boil. Season with salt, white pepper and nutmeg. Optional: blanch a few asparagus tips separately beforehand and use as a garnish. Serve with fresh chives and a drop of cream.

   ⏱️ approx. 8 min

   💡 Tip: White pepper instead of black pepper — white pepper gives the soup its characteristic flavour without visible specks. The potatoes thicken the soup and save you making a roux.