Feature asparagus soup
Recipes

Recipe: Asparagus soup

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!

Ingredients

  • 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

Instructions

  1. 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.
Asparagus and lovage
  1. Chop the asparagus into soup-sized pieces. I like pieces of about 2 cm.
  2. Chop the onion and lovage into small pieces.
Ingredients
  1. 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.
  2. 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.
  3. Put the stock cube in a bowl that can fit one liter of water, and put a strainer on the bowl.
  4. 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.
Straining asparagus
  1. 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.
  2. 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 : )
  3. Check if the stock cube has completely dissolved. If not, stir the broth until it does.
  4. 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.
  5. Bring back to a boil and add the cooking cream. Add the asparagus, and wait for the soup to boil again.
  6. Optional: add black pepper to taste
  7. 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.
Chopped up eggs and parsley

That’s it! The soup is done : ) It’s not the prettiest soup around, but the taste will make up for it. Promise!

Asparagus soup, ready for eating.

Leave a Reply

Your email address will not be published. Required fields are marked *