At this time, I have two recipes for asparagus that I love to make – and eat. The first one was the asparagus salad for on toast that I shared before, and the other one is a healthy, delicious soup that I will share with you right now. And it’s ridiculous easy to make as well, so that’s a win in my book!
- 350-400 gram asparagus (peeled)
- 1 onion
- 1 chicken stock cube
- 750 ml water
- 100ml cooking cream
- 40 gram flour
- 35 gram butter
- Optional: 3 (big) leaves of lovage, with stem
- Optional: 1 or 2 eggs
- Optional: parsley and/or black pepper to taste
- Peel your asparagus if you haven’t already, and weight them. If the amount of asparagus differs a lot from what I used, adjust the amount of the other ingredients as needed.
- Chop the asparagus into soup-sized pieces. I like pieces of about 2 cm.
- Chop the onion and lovage into small pieces.
- Put the asparagus pieces and the lovage in a cooking pan with 750 ml water. Bring them to a boil, and let boil for 10 minutes.
- Meanwhile, cook the egg(s) until they’re hard. Usually that will take 6-7 minutes. Rinse under cold water to make them easy to peel.
- Put the stock cube in a bowl that can fit one liter of water, and put a strainer on the bowl.
- When the asparagus is done, pour them into the strainer. The stock cube will dissolve in the asparagus water, giving it even more flavor : ) You can leave the asparagus like this while we continue cooking.
- Put the asparagus-cooking pot back on the stove, and melt the butter in it. Then add the onion, and wait until they become glazy.
- Add the flour to the butter and onions, and stir well. Keep stirring until the roux is done. I usually wait until it becomes more sticky and smooth : )
- Check if the stock cube has completely dissolved. If not, stir the broth until it does.
- Add the broth bit by bit to the roux, while stirring well. Make sure there aren’t any clumps left (other than the onion) and it’s a smooth mass before adding more broth.
- Bring back to a boil and add the cooking cream. Add the asparagus, and wait for the soup to boil again.
- Optional: add black pepper to taste
- Optional: Chop the eggs and parsley. I like to chop the eggs into asparagus-sized pieces. Serve separately, or add to the soup before serving.
That’s it! The soup is done : ) It’s not the prettiest soup around, but the taste will make up for it. Promise!