Asparagus Soup (Traditional)
Preparing Asparagus soup starts by using the skin and woody ends of the asparagus with leek or shallot to make a stock. Since the stock is fairly bland and watery, you need to add additional flavour (the tips of the asparagus, cream, salmon and dill) and improve the consistency of the final result. The traditional way of doing this is by making a roux. You will get a nice, thickened soup with a velvety mouthfeel. It’s still a bit one dimensional so if you want a more complex soup, we suggest replacing the water by chicken or vegetable stock.
Another way of improving the consistency and enhancing the flavour is by adding asparagus to the soup and blending the result. In this post we will prepare the traditional version.
What You Need
- The skin and woody ends of lots of White Asparagus
- Water (Chicken or Vegetable Stock preferred)
- Five White Asparagus
- 30 grams of All Purpose Flour
- 30 grams of Butter
- White Pepper
- Pinch of Salt
What You Do
Peel and slice the shallot. Peel the five asparagus and cut of the woody ends. Add butter to a pan, glaze the shallot. Now add the skin and woody ends of the asparagus, coat with the shallot and butter mixture and add cold water. Allow to simmer for 30 – 45 minutes. If you cook the stock too long, then it will become bitter. Pass the liquid through a sieve. Squeeze to capture all the lovely asparagus juices. With the stock ready it’s time to make the (white) roux. Warm the butter in the pan, add the flour and stir. Keep on medium heat until you just begin to smell cookies. Now start adding the warm liquid, slowly at first, keep stirring and adding until you have used all the liquid. Taste, add some white pepper and a pinch of salt. Keep on low heat. Slice the five asparagus, add the slices to the soup and keep the tips. Stir every 5 minutes. After 20 minutes add some cream, slice the five tips lengthwise and add these to the soup. 5 more minutes and the soup is ready.