Dutch White Asparagus Soup
The BEST asparagus soup!! Bound and creamy, full of tender asparagus. It feels velvety and rich and is filled with delicious ham and eggs. This soup is the eye-catcher of your spring menu.
Equipment
- soup pot
- immersion hand blender
Ingredients
Garnish
- 2 eggs size m
- 3½ oz. ham deli
Asparagus soup
- 2 tablespoons butter
- 3 tablespoons flour
- 10½ oz. asparagus preferably white
- 2 cups vegetable stock no salt
- 1 teaspoon sugar
- ⅓ cups cream
- 1 teaspoon salt to taste
- ⅛ teaspoon ground black pepper
Ingredients you need per step are listed below the step in Italic
Instructions
Garnish
- Boil the eggs hard, peel and grate them on the sieve fine.2 eggs
- Cut the ham into small strips.3½ oz. ham
Dutch White Asparagus Soup
- Melt the butter in a large saucepan and stir in the flour.2 tablespoons butter, 3 tablespoons flour
- Cook for two minutes over low heat until the flour is cooked.
- Allow cooling to room temperature.
- Peel the asparagus with a vegetable peeler.10½ oz. asparagus
- Break the woody bottom from the asparagus and get rid of it. Do this by holding the bottom of the asparagus and flexing at ⅔ from the bottom.
- Cut the top off of the asparagus ( about ¾ inch (2 cm) and cut the remainder of the asparagus into small pieces.
- Add the asparagus tops along with the stock and sugar in a saucepan and bring to a boil.2 cups vegetable stock, 1 teaspoon sugar
- Cook the asparagus for about 10 minutes.
- Remove with a slotted spoon and place on a plate.
- Put the rest of the asparagus in the remaining broth in the pan and cook for 20 minutes.
- Then puree the asparagus with the stock in a blender.
- Pour the asparagus broth with the cooled flour, while stirring with a whisk.
- Heat the soup for about 5 minutes and then pour in the cream.⅓ cups cream
- Season with salt and pepper.1 teaspoon salt, ⅛ teaspoon ground black pepper
- Ladle the soup into a soup bowl and spoon 1 tablespoon asparagus tips on top.
- Garnish with strips of ham and grated egg.
NOTES
1 - Asparagus
By breaking the woody part of the asparagus instead of cutting it, you are at exactly the right point, avoiding the fleshy part in your soup and keeping most of the asparagus for your soup.
2. Alternatives -
2. Alternatives -
- Asparagus - Replace the white asparagus with green asparagus.
- Ham - You can also replace the ham with smoked salmon (for a luxury version). For a vegetarian soup, replace the ham with slices of mushrooms which you lightly fry in butter.
- Cream - You can also use cooking cream to ensure that the soup does not curdle.
- Refrigerator - Keep it covered in the refrigerator for 2 days.
- Reheat - Heat it until it is warm, but not yet boiling. When steam rises, the soup is hot enough. The soup can curdle when boiling because of the added cream.
- Don't - Do not freeze this soup. Because you have added cream, it can curdle.
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