June 18, 2020

Triple white asparagus soup


Asparagus season is here, so it is a question about enjoying as many fresh asparagus as possible (other suggestion is triple asparagus risotto & asparagus soup). I used this recipe on triple asparagus soup as starting point.
The wording triple white asparagus refers to the use of canned white asparagus and fresh white asparagus in two different ways. The majority of the fresh white asparagus was boiled in the soup. And one of the fresh white asparagus was peeled and when peeled with a potato peeler into thin slices. These thin asparagus slices were, wen added into cold water until serving the soup. These thin asparagus slices gives a great crispy texture, while eating the soup.

As usual I have used canned white asparagus and their liquid in order to increase the taste of asparagus.

Tripe white asparagus soup: 3-4 servings
  • 500 g white asparagus - to have the end broken off, to be peeled and chopped into 2 cm pieces do not peel the head of the white asparagus.
  • 1 of the white peeled asparagus is peeled with a potato peeler into thin slices. These thin asparagus slices were, wen added into cold water until serving the soup.
  • 270 canned white asparagus - 140 g liquid & 130 g asparagus
  • 30 g butter
  • 3 tablespoons wheat flour
  • 1 l vegetable stock
  • 2½ dl dairy whipping cream, 30-38% fat
  • season with salt and pepper. 
  1. Prepare the white asparagus.
  2. 1 of the white peeled asparagus is peeled with a potato peeler into thin slices. These thin asparagus slices were, wen added into cold water until serving the soup.
  3. The rest of the white asparagus is chopped into 1-2 cm length.
  4. Melt the butter in a medium cooking pot. 
  5. When the butter is melted, stir in the wheat flour. Let the wheat flour dissolved into the melted butter.
  6. Start by stirring in the pickled asparagus liquid.
  7. Afterwards add in the vegetable stock little by little, so the butter-flour mixture is dissolved into the vegetable stock.
  8. Add in the prepared white asparagus. Let the asparagus pieces simmer gentle in the soup for approx. 10-15 minutes.
  9. Add the cream to the soup together with the canned white asparagus pieces
  10. Bring the soup to the boil. Let the soup boil gentle for 2-3 minutes.
  11. Season the soup with salt & pepper.
  12. Serve the asparagus with a topping of asparagus slices.

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