White Asparagus Soup
By on · In Dinner, Herbs and Spices, Meals, Regional and Ethnic, Soups and Stews, Techniques, Vegetables
The simplicity in preparing White Asparagus Soup disguises the complexity of flavors found in this extraordinary soup. Extraordinary.
White Asparagus Soup
Prep time
Cook time
Total time
Author: Hans Rockenwagner
Recipe type: Soups and Stews
Cuisine: British
Serves: 4
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Notes
Optionally, garnish with finely chopped parsley or chives.
Nutrition Information
Serving size: 1 serving Calories: 216 Fat: 18g Saturated fat: 11g Carbohydrates: 13g Sodium: 139mg Fiber: 2.79g Protein: 5g Cholesterol: 52mg
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