The classic cream of asparagus soup with a twist: Cambozola cheese, a combination of French soft cheese and Gorgonzola. The cheese makes this soup especially creamy. If you can't find this German cheese, try using your favourite blue cheese instead.
1 person made this
750g white asparagus
salt to taste
1 pinch of caster sugar
60g butter, divided
2 shallots, choppped
1 heaping tablespoon plain flour
100ml white wine
100g Cambozola cheese, cubed
1 bunch chervil
black pepper to taste
75g double cream
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Method Prep:15min › Cook:10min › Ready in:25min
Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife. Chop the asparagus spears, leaving the tips intact.
Bring a pot with water to the boil, add a pinch of salt, a pinch of sugar, 15g of the butter and the asparagus. Reduce the heat and simmer gently until the asparagus is tender and can be easily pierced with a sharp knife, about 15 to 25 minutes. The cooking time varies depending on the thickness of the asparagus. Drain and reserve the cooking liquid. Measure out 500ml and set aside.
Heat remaining 45g butter in the pot and cook the shallots until translucent, stirring often. Add the flour and stir until the shallots are evenly coated.
Whisk in the wine and the asparagus cooking liquid and cook, stirring continuously until you have a smooth, slightly thick sauce. Add the cheese and stir until it is completely dissolved.
Set the asparagus tips aside, then add the rest of the asparagus to the pot. Strip the leaves off the chervil, reserve a few for the garnish and add the rest to the pot.
Puree the soup until smooth, either in batches in a blender or with an immersion blender. Season to taste with salt and pepper.
Beat the double cream until stiff peaks form. Stir it into the soup. Garnish with the reserved asparagus tips and the chervil leaves and serve immediately.