Full of Flavours

Asparagus is in season from April till June. Every year we try to make new dishes with the asparagus. This year we made a classic, the asparagus soup. This soup is really delicious and utilizes everything the asparagus has to offer!

⏲ 30 minutes
⏳ 20 minutes for the soup & 30 minutes for the broth
🍽 6 portions

How to make it?

First, peel the asparagus, do this in two rounds. Then chop the bottom off, approximately 2 cm, and add the peels and bottoms of the asparagus to a pan with around 1 liter of water. Bring this to a low boil and keep it there for around 30 minutes. When this is done, you can use a hand blender to mix it. Push the broth through a sieve and catch the extract / liquid broth.

Meanwhile, you can start chopping the asparagus into pieces. Finely slice the onions, add the butter to a pan, and put it on low to medium fire. When the butter is molten, you can add the onions, keep it on the fire and stir when necessary: You want to glace the onion, not burn it. After around 3 minutes, add the flour to the pan, stir it well, and keep it on low fire for another 3 to 5 minutes. You’ve created your roux

After making the roux, you’ll want to add the milk and stir it into a homogenous mass. Add the leftover water next and stir again until it’s a homogenous mass. It’s important that throughout this process, you keep the pan heated. The mix in the pan (initially the roux) needs to be hot, while the milk and water need to be cold before adding them to the roux.

Finally, we can bring this dish together: Add the broth to the mix with the roux. At this point, the temperature difference shouldn’t be as important anymore as the mix with the roux should be liquid enough. Mix this and add the Asparagus that we previously chopped into pieces. Cook this for 20 minutes before blending the whole thing into one smooth homogenous mix. To finish the dish: Sieve it one more time, and use a ladle to help/push it through.