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©️ Nel Brouwer-van den Bergh

White Asparagus Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine Belgian
Servings 6

Ingredients
  

Ingredients to make the broth

  • 2 lb 6 oz (1.1 kg) white asparagus
  • 1 tsp sugar
  • 1/3 tsp ground pepper (black preferred)
  • 1 quart (liter) chicken broth can also use a good cube as the base
  • 1 tsp sea salt
  • 1 bay leave

Ingredients to make the thickened soup

  • 5 tbsp flour
  • 1 oz (30 g) butter
  • 5 oz (145 ml) milk (can be full cream or skimmed)

Instructions
 

Instruction to make the broth

  • Cut the ends of the asparagus stalks and check if the end is still 'woody' instead of juicy. If so, cut off more. Discard the ends. Peel the asparagus with a potato peeler.
  • Cut off the heads and set aside. Cut 3/4 of all asparagus stalks in small pieces, 1/5 inch thick. Cut the other quarter in 1 inch pieces
  • Bring the quart of chicken broth to a simmer and add the sugar, pepper, salt and all the asparagus pieces, except for the heads. Simmer for 20 minutes
  • Then with a slotted spoon take out the 1 inch pieces of asparagus, let the broth cool down a bit and reserve separately the 1 inch pieces of asparagus and the broth

Instruction to make the thickened soup

  • In a separate pot, melt the butter on low fire and add the flour. Stir with a whisk. The butter-flour mixture may become crumbly. Cook on low fire for 2 minutes
  • Add the milk and stir with the whisk. The mixture may become crumbly and thick. Cook again for 2 minutes at low fire
  • Then add the slightly cooler broth in portions, every time bringing the mixture to a simmer while using the whisk. Do this until all the both has been added
  • Add the uncooked heads and the cooked 1 inch pieces of asparagus to the thickened broth and simmer for around 15 minutes. Stir with a spoon
  • Taste the soup, adjust the taste if necessary by adding salt and or pepper and let cool

Notes

Method: Simmering
Food allergy & intolerance information: milk (but can be substituted by oat milk)
Keyword asparagus, broth and soup, vegetarian