White asparagus stock for asparagus soup

    (9)

    White asparagus always requires peeling, and the peelings can be used to make stock for asparagus soup. If you don't make this stock right away, you can freeze the peelings for later use, or collect them up from several bundles - the more peelings, the more flavourful the stock. You can add some cooked asparagus tips to the finished soup, if you like.


    1 person made this

    Ingredients
    Serves: 4 

    • White asparagus stock
    • white asparagus peelings
    • 1L water
    • White asparagus soup
    • 40g butter
    • 40g plain flour
    • salt to taste
    • pinch of granulated sugar
    • dash of lemon juice
    • pinch of nutmeg
    • double cream to taste
    • cooked asparagus tips (optional)

    Method
    Prep:5min  ›  Cook:35min  ›  Ready in:40min 

    1. To make the stock: Place the asparagus peelings in a saucepan and add enough water to cover by at least 2cm. Bring to the boil; reduce the heat and simmer, covered, for 30 minutes. Drain the stock into a bowl and discard the peels.
    2. To make white asparagus soup: Melt butter in a saucepan over medium heat; add the flour and cook, stirring, until lightly coloured. Whisk in the asparagus stock a little at a time. Cook briefly until the soup thickens, whisking to prevent any lumps. Season with salt, sugar, lemon juice and nutmeg. Stir in a dollop of cream and add the cooked asparagus (if using). Reheat the soup and serve.

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