White Asparagus Soup
Cuisine: British
Author: Hans Rockenwagner
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
  • 2 pounds white asparagus peelings (to 3 pounds)
  • 6 Cups water
  • 1/4 Cup unsalted butter (1/2 stick)
  • 1/2 Cup minced onion
  • 3 Tablespoons flour
  • 1/2 Cup whipping cream
  • freshly-ground white pepper, to taste
  • 4 white asparagus spears; cooked
  1. Bring the asparagus peels and water to a boil in a 4-quart saucepot. Reduce the heat to a simmer and cook the peels about 20 minutes, then strain, reserving the broth.
  2. Heat the butter in a medium saucepan over medium heat until melted. Stir in the onion and cook until tender, but not browned, about 2 minutes. Stir in the flour. Cook and stir until blended and smooth, about 1 minute. Stir in 5 Cups of the asparagus peel broth. Bring to a boil. Reduce the heat and simmer 5 minutes. Stir in the cream and white pepper to taste. Simmer 1 minute.
  3. To serve, cut the asparagus spears into 1-inch slices and put a few slices in the bottom of each bowl. Divide the soup among the bowls and serve.
Calories: 216 Fat: 18g Fiber: 2.79g Protein: 5g Cholesterol: 52mg
Optionally, garnish with finely chopped parsley or chives.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/white-asparagus-soup/9342/