Asparagus Soup

    Asparagus Soup

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    This is one of my favourite soups and I look forward to the asparagus season all year so I can make it. It also works well with frozen asparagus.

    Serves: 4 

    • 3 cups (750ml) water
    • pinch salt
    • pinch sugar
    • 500g asparagus, peeled and diced
    • 40g + 75g butter
    • 2 tablespoons flour
    • 1 tablespoon chicken stock granules
    • 1 egg yolk
    • 1/2 cup cream
    • white pepper, to taste
    • fresh parsley, chopped, to garnish

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Put the water in a saucepan with a pinch of salt and sugar and bring to the boil. Add asparagus and simmer 15 minutes until soft. Strain and retain the cooking liquid.
    2. Melt 40g butter in the saucepan, add flour and saute, stirring. Gradually stir in cooking water so no lumps form. Puree the asparagus and add to the soup. Add chicken stock granules and bring to a simmer.
    3. Beat the egg yolk and cream together. Reduce heat and carefully stir in the cream mixture - do not let it boil or it may curdle. Add remaining 75g butter and let melt. Season with salt and white pepper.
    4. Serve in 4 bowls, garnished with parsley.
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