Spargelsuppe (Creamy Asparagus Soup)

A square photo, two pink cups diagonally behind each other. In it a creamy asparagus soup with parsley. A white marbled background.

Spargelsuppe (Creamy Asparagus Soup)

Spargelsuppe: Spring has begun, and that means one thing: time for asparagus! Because what could be better than a delicious bowl of asparagus soup on a beautiful spring day?

Prep Time 10

Cook Time 40

Total Time 50

Course Lunch, Soup

Cuisine Dutch

Servings persons

Calories 237 kcal

Ingredients

▢ 1 pound white asparagus
▢ 4 ½ cups chicken stock
▢ 3 tablespoons butter unsalted
▢ ⅓ cup all-purpose flour
▢ salt and pepper at the taste
▢ ½ oz . Fresh Parsley chopped finely

Ingredients you need per step are listed below the step in Italic

Instructions

Wash the asparagus and peel them with a vegetable peeler. Cut the butts off. Cut the rest of the asparagus into pieces and set aside.
1 pound white asparagus
Bring the chicken stock to a boil and add the asparagus skins and ends to the pan.
4 ½ cups chicken stock
Reduce the heat to low and simmer for 30 minutes to allow it to season.
Pour the soup through a coarse sieve and collect the asparagus stock. The skins and butts can be thrown away.
Melt the butter in a large pan, and add the flour all at once when it has melted.
3 tablespoons butter, ⅓ cup all-purpose flour
Reduce the heat to medium and cook the roux for 2 minutes while stirring with a wooden spatula.
Then, gradually pour the stock into the roux while stirring with a whisk.
Bring to a boil and add the asparagus pieces to the pan. Let them cook for 10 minutes or until they are done (depending on the thickness of the asparagus). Prick the asparagus with a fork; if you can easily insert it, it is ready.
Puree the soup with a hand blender, taste it, and season with salt and pepper.
salt and pepper
Let the soup heat up again and divide it into soup bowls.
Garnish with parsley and serve.
½ oz . Fresh Parsley

NOTES

1. Asparagus: Can be bought in the green or white variant. In the Netherlands, white is the most available and a real delicacy. Only available fresh between the beginning of March and June 24th. You can also use green asparagus for this soup, but then the color will be very different.

2. Chicken stock: The best thing is homemade chicken broth; if you don't have that, use a cube.

3. Variations:

Add ham or smoked salmon strips to the soup to make it more filling.
Prefer vegetarian soup? Then use vegetable stock instead of chicken stock.
Even creamier? Then add some mascarpone or crème fraîche to the soup.
Even more flavor? This is also delicious with fresh dill or thyme. Or fry a clove of garlic and shallot and let it cook with the broth.

4. Storage
Let the soup cool quickly to room temperature.

Refrigerator: Cover the soup airtight and store it in the fridge for up to 2 days.
Freezer: Store the soup in a freezer box. Stay ¼ inch (½ cm) from the top because freezing will cause the soup to expand slightly. This way, the soup will stay good for up to 2 months. After that, let it thaw in the refrigerator. TIP: Make portions of soup and keep the soup per portion. This way, you can defrost exactly what you need.
Reheat: Let the soup warm over medium heat, stirring until hot. It doesn't need to boil (soup is good when steam is visible above the pan). This keeps it good in taste and texture.

Nutrition

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