White Asparagus Soup

    40 minutes

    White asparagus is usually available from October to January. It's a bit more expensive than regular green asparagus but so tender and delicious!

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    Serves: 4 

    • 250g white asparagus
    • 2 cups (500ml) water
    • salt and pepper, to taste
    • pinch sugar
    • 30g butter
    • 2 tablespoons flour
    • 1 cup (250ml) hot milk
    • 4 tablespoons cream
    • chives, to garnish

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Trim off the woody ends of the asparagus, peel and cut into 2cm slices.
    2. Boil the water with a little salt and sugar and simmer the asparagus 20-25 minutes, until quite soft.
    3. Drain the asparagus, keeping the cooking liquid. Blend the asparagus in half of the cooking liquid.
    4. In a large saucepan, melt butter and add flour to form a roux, stirring. Slowly pour in the hot milk, stirring constantly, to make a smooth paste. Add pureed asparagus and as much of the remaining cooking liquid to reach a consistency you like.
    5. Stir in the cream and heat but do not boil. Season with salt and pepper and serve sprinkled with chives.

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