Creamy White Asparagus Soup
This creamy white asparagus soup comes together so quickly and easily—it's the absolute best light, comforting vegetarian meal!
Servings: 3
Calories: 405kcal
Equipment
- Thermomix
- Spatel
- Sparschäler
- Schneidebrett und Messer
- Pfanne (optional)
Zutaten
- 500 g white asparagus (approx. 17.5 oz)
- 1 potato approx. 100 g
- 900 ml water (approx. 30.5 fl oz)
- 50 g butter (approx. 2 oz)
- 20 g all-purpose flour (approx. 0.5 oz)
- 200 g heavy cream (approx. 7 oz)
- 1 tsp sugar
- 1 tsp salt
- 1 tsp fresh lemon juice
- black pepper
- fresh chives
Zubereitung
Prep Work:
- 500 g white asparagusFirst, give the asparagus a good wash and pat dry, then peel thoroughly, saving all the peelings (no need to peel the tender tips!).
- 500 g white asparagusTrim about 1.5 - 2 cm off the woody stem ends, then slice the remaining stalks into roughly 3 cm pieces.
- 1 potatoPeel the potato and cut it into small cubes.
Instructions:
- 500 g white asparagus, 900 ml water, 50 g butter, 1 tsp sugar, 1 tsp salt, 1 tsp fresh lemon juiceAdd the reserved asparagus peelings and woody ends to the mixing bowl and pour in 900 ml water. Add 1 teaspoon lemon juice, 1 teaspoon salt, 1 teaspoon sugar, and 10 g butter.
- 500 g white asparagus, 1 potatoPlace the chopped asparagus stalks and potato cubes into the simmering basket, then set the basket into the mixing bowl. Cook for 25 min / 100°C (210°F) / Speed 1. Cooking time may vary slightly depending on your water temperature; check for tenderness with a fork when done.
- 500 g white asparagusRemove the simmering basket and rest it over a bowl to drain. Pick out the delicate asparagus tips and set them aside for garnish.
- 500 g white asparagusStrain the asparagus stock through a sieve, pressing down firmly to extract all that delicious flavor. Reserve the liquid and set it aside.
- Give the mixing bowl a quick rinse.
- 50 g butterAdd 40 g butter to the mixing bowl and melt for 1.5 min / 100°C (210°F) / Speed 1.
- 20 g all-purpose flourAdd the flour and cook the roux for 2 min / 100°C (210°F) / Speed 1.
- 500 g white asparagus, 200 g heavy creamPour in 700 ml of your reserved asparagus stock along with the heavy cream, and bring to a simmer for 5 min / 95°C (200°F) / Speed 1.
- 500 g white asparagus, 50 g butterMeanwhile, sauté the reserved asparagus tips in a skillet with a touch of butter until tender and lightly golden.
- 500 g white asparagus, 1 potatoFinally, add the cooked asparagus pieces and potato cubes to the mixing bowl and puree gradually for 20 sec / Speed 4–8 until smooth and velvety.
- 1 tsp salt, 1 tsp fresh lemon juice, black pepperSeason to taste with additional salt, black pepper, and lemon juice.
To Serve:
- 500 g white asparagus, fresh chivesLadle the warm soup into bowls, then top with the sautéed asparagus tips and chopped fresh chives. Enjoy!
Notes
- For a lighter version, feel free to swap the heavy cream for light cooking cream.
- Instead of sautéed asparagus tips, crunchy croutons make a wonderful garnish!
