Asparagus Soup

Asparagus Soup © kvalifood.com

Asparagus soup is a classic Danish spring soup made from fresh white asparagus cooked in good stock and thickened with a butter-flour paste. It is pale and aromatic with a mild sweetness from the asparagus. Fresh asparagus tips are used as a garnish.

Ingredients

Yields 4 servings

  • 1/2 kg fresh asparagus (or equivalent tinned asparagus)
  • 1 l stock
  • 20 g butter (or margarine)
  • 2–3 tbsp plain flour
  • 2–3 asparagus tips, for garnish
  • salt, white pepper

Directions

Asparagus

Peel the lower third of the fresh asparagus and cut off the woody ends. Cut the asparagus into 3–4 cm (1–1½ in) pieces and set the tips aside for garnish. Cook the asparagus pieces in the stock for 8–10 minutes until tender.

Thickening

Remove the asparagus pieces with a slotted spoon. Mix the butter and flour together into a beurre manié. Whisk it into the hot asparagus stock a little at a time, stirring constantly. Simmer the soup for 5 minutes until smooth and glossy.

Finishing

Return the asparagus pieces to the soup and heat through. Season with salt and white pepper. Cook the fresh asparagus tips in the soup for 2–3 minutes and use them as garnish.

Serving

Serve the soup with asparagus tips as garnish and bread on the side if you like.

Notes

  • Save the cooking water from fresh asparagus and use it as part of the stock — it is full of flavour
  • Beurre manié is easy to use and gives a lump-free thickening; add it a little at a time
  • Do not let the soup boil vigorously after thickening — only simmer, or it may split
  • Tinned asparagus works well out of season; use the liquid from the tin as part of the stock
  • An egg yolk mixed with a little cream and tempered into the soup off the heat gives a finer, richer consistency