Best White Asparagus Soup Recipes

WHITE ASPARAGUS SOUP

Steps:

• In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
• In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.

COLD WHITE ASPARAGUS AND YUZU SOUP WITH CRAB SALAD AND BAY LEAF SALT

Steps:

• At least 1 day before serving, make stock: Melt butter in a pot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, 5 minutes; reduce heat as needed to prevent browning. Add 1 1/2 quarts (6 cups) water and simmer, uncovered, 30 minutes. Turn off heat and let cool, then refrigerate, covered, overnight. Then strain, discarding vegetables and spices.
• To make soup, heat olive oil in a pot over medium-high heat. Add asparagus and leek and cook 10 minutes, covered, stirring often and reducing heat as needed to prevent browning. Add garlic stock and lemon grass, bring to a simmer, and cook 30 minutes.
• Remove lemon grass, add milk and vanilla scrapings, and blend in a blender or with an immersion blender for two minutes at high speed. Add yuzu juice and salt and pepper to taste. Strain and refrigerate until very cold. Taste before serving; adjust seasonings if needed.
• To serve, divide crab salad among six chilled bowls. At the table, pour cold asparagus soup around salad. Sprinkle with bay leaf salt.

CREAM OF WHITE ASPARAGUS SOUP

Steps:

• In a large saucepan, over medium heat, sauté onion and garlic in butter for 5 minutes or until translucent.
• Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
• Cover and bring to a boil.
• Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
• Remove asparagus tips and set aside.
• Allow soup to cool, then put in blender and blend till smooth.
• Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.

SPARGELSUPPE (WHITE ASPARAGUS SOUP)

Steps:

• 1. Make sure you peel the asparagus before you chop it into small pieces. The thicker the asparagus, the better for peeling.
• 2. In a 4-qt. saucepan, saute the onion in butter until soft. Add the pieces of asparagus, minus the heads, and steam for 5 minutes. Add the broth and boil gently for about 30 minutes, or until the asparagus is very soft.
• 3. Puree the soup in batches in the blender (place a towel over the lid and hold down the lid so the hot soup does not splatter) or with a hand blender and return to pan.
• 4. Bring soup to a simmer and add the reserved asparagus heads. Cook at least 5 minutes, or until they are fork-tender. Turn down the heat and add the cream. Do not boil further.
• 5. Taste and add salt and freshly ground pepper as needed. You may also want to add a few spoonfuls of white wine, if you think the soup needs acidity. Garnish with parsley and serve while hot.

SPARGELSUPPE MIT KASE (CREAM OF WHITE ASPARAGUS SOUP WITH BLUE CHEESE)

Steps:

• Peel asparagus spears with a vegetable peeler from top to bottom, starting below the tips. Trim off any woody ends and chop asparagus spears, leaving the tips intact.
• Bring a large pot of water to a boil. Add asparagus pieces, 1 tablespoon butter, sugar, and salt. Reduce heat; simmer until asparagus is tender and easily pierced with a knife, 15 to 25 minutes. Drain, reserving 2 cups cooking liquid.
• Melt remaining 3 tablespoons butter in the pot. Cook shallots, stirring often, until translucent, about 5 minutes. Stir in flour until shallots are evenly coated. Whisk in reserved cooking liquid and white wine until soup is thick and smooth, about 5 minutes. Stir in Cambozola cheese until melted, about 1 minute.
• Stir asparagus pieces, except for the tips, into the sauce. Add all but 2 teaspoons chervil leaves. Puree soup with an immersion blender until smooth. Season with salt and pepper.
• Beat heavy cream in a bowl with an electric mixer until stiff peaks form. Stir cream into the soup. Garnish soup with reserved asparagus tips and 2 teaspoon chervil leaves.

WHITE ASPARAGUS SOUP WITH MORELS

Steps:

• Snap off ends of white asparagus. Trim triangular leaves from sides, and peel spears. Cut top 2 inches off spears. Finely slice rest.
• Place tops in saucepan of salted water. Simmer 8 minutes. Add wild asparagus or green tips; simmer 2 minutes. Drain.
• Melt 1 tablespoon butter in 2-quart saucepan. Add shallot and garlic; sauté over medium-low heat until tender. Do not brown. Remove half of shallot and garlic; set aside. Add sliced asparagus to saucepan, with chicken stock, bay leaf, 2 sprigs thyme and salt and white pepper to taste. Simmer 10 minutes, until asparagus is very soft.
• Put morels in small saucepan. Add 1/2 cup water, reserved shallots, garlic and remaining thyme. Simmer 2 minutes, until water is almost evaporated. Add asparagus tops and wild asparagus or green tips, toss, and season with salt and pepper. Remove thyme.
• Remove herbs from saucepan with sliced asparagus. Add cream and remaining butter. Return to a simmer. Season to taste with salt and pepper. Transfer to blender jar. Blend on very low a few seconds, then blend on highest speed about one minute.
• Divide morels, asparagus tops and wild asparagus or green tips in each of four soup bowls. Pour soup over, and serve. (Soup and garnish can also be chilled and served cold.

ASPARAGUS, CHAYOTE AND WHITE BEAN SOUP

Steps:

• Peel and cube the squash. Trim the asparagus and cut into 1" lengths, reserving the tips. Heat oil in a large pot and sauté the onions over medium heat until soft, about 2 minutes. Try not to brown the onions. Add the garlic, sauté for 1 min, add the squash and asparagus stalks and sauté for 5 minutes more or until the squash just starts to soften. Add the chick stock, white beans, black pepper and Serrano chile and simmer for 10 minutes. Add the asparagus tips during the last 3 minutes of cooking. Serve with lemon wedges, parmesan and cracked black pepper. The Serrano chile will add just a touch of heat to the broth, but it adds a bright red contrast to the otherwise pale green vegetables. Your guests should be warned - the chile is here for looks and flavor, not for eating!

WHITE CHEDDAR-ASPARAGUS SOUP

Steps:

• Saute onion in butter until soft and tender.
• Transfer mixture to a large soup pot; blend in broth, bouillon, potatoes, carrots, cauliflower, broccoli, and rice.
• Simmer about 15-20 minutes or until rice is tender.
• Add in asparagus and spinach; return to a simmer.
• Blend in milk; continue to simmer over low heat until vegetables are crisp-tender.
• Adjust seasoning to taste with salt/pepper.
• Garnish with cheese.

CREAMY WHITE ASPARAGUS SOUP

Steps:

• Wash and trim the asparagus and cut into 5 cm pieces, heads reserved.
• Sauté the onion in the butter until it's soft in the soup saucepan. Add the pieces of asparagus (minus the heads) and steam for 5 minutes.
• Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.
• Remove from the heat and puree with a hand-held blender until smooth.
• Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for at least 5 minutes until the tips have softened.
• Turn down the heat and add the sour cream and white wine. Do not boil. Season with ground black pepper.

WHITE ASPARAGUS SOUP

Steps:

• Peel and chop the asparagus. Bring 1 L water and a pinch of sugar to a boil and add the asparagus. Cook for 15 min. Run through a sieve to separate the asparagus pieces. Save the water. Make a roux with the butter and flour. Add the asparagus water and a cube of chicken stock and bring to a boil. Reduce to a simmer and cook 10 min. Puree. Add heavy cream, egg yolk, and optional shrimp. Season with salt, pepper, and nutmeg to taste. Top with cilantr.

WHITE ASPARAGUS AND BACON SOUP

Steps:

• Heat the butter in a large pan over a medium heat. Once melted add the chopped onion, mix around to coat. Cover the pan for about 5 mins, stirring occasionally, making sure the onion doesn't brown. Meanwhile chop the asparagus. Add to the pan when the 5 mins is up. Stir well, add a pinch of salt and pepper, cover again and allow to cook for 10 mins, stirring occasionally.
• Whilst the asparagus is cooking, heat a frying pan over a high heat, add the oil, and when hot add the bacon. Keep moving the bacon, let it crisp, then remove from heat. Add the bacon to the pan, after the asparagus has been cooking for 10 mins. Add a little stock to the frying pan to free up the flavours, and add this to the pan also. (It is important to not use too much stock at this point)
• Add the flour over the top, and stir well. When the flour isn't really visible anymore, gradually add the stock, again stirring well. Bring to boil if the stock has cooled, blend with a stick blender (if not now it can be done at the end with a standard blender, or leave it chunky), and put on a simmer for 20 mins, stirring occasionally.
• After 20 mins, season to taste and enjoy.