Cream of Fresh Asparagus Soup

    Cream of Fresh Asparagus Soup


    99 people made this

    About this recipe: What a great way to use that spring-fresh asparagus!

    Serves: 6 

    • 700g fresh asparagus
    • 250g chopped onion
    • 85g butter
    • 1 pinch salt
    • 6 tablespoons plain flour
    • 500ml water
    • 1L hot milk
    • 1 teaspoon dried dill
    • 1 teaspoon salt
    • 1/2 teaspoon ground white pepper
    • 2 tablespoons tamari or light soy sauce

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
    2. Cook in frying pan over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.
    3. When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
    4. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.
    5. In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
    6. Return puree to 3-litre pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper and tamari. Heat gently but don't boil.
    7. As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.

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