White Asparagus Soup

White Asparagus Soup

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


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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