Nutrition Facts
5 servings
5
Asparagus Soup: the easy recipe
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Here is the best recipe I have tested for asparagus soup, a soup that children love; they always ask for more!
Ingredients
600 Leek
1 Asparagus tip
200 Potato
60 Butter
60 Sifted flour
15 Fresh cream
Chervil
Parsley
Salt
Pepper
Directions
1
Peel the potatoes and cut them into slices. Trim the green leaves from the leeks to keep only the white part. Cut the leeks in quarters and wash them thoroughly under running water. Open the can of asparagus tips and drain the vegetables.
2
Pour 1.5 liters of water into a container, add the potatoes and leeks, season with salt, and let cook for 30 minutes. At the end of cooking, add the asparagus tips, pass all the vegetables through a food mill or blender, then reintegrate this vegetable cream into the cooking liquid. Lightly pepper.
3
In a large saucepan, melt 60 g of butter gently without allowing it to color. Then sprinkle in the flour and mix everything well for 4 to 5 minutes, stirring constantly with a wooden spatula over very low heat. The flour should not brown. Let it cool.
4
Pour the boiling soup over the white roux. Mix carefully with a wooden spoon to achieve a perfectly smooth liquid. Let it cook for a few minutes at a gentle boil and remove the pot from the heat.
5
To finish, incorporate the cream, sprinkle the soup with a mixture of chervil and parsley, and serve in a soup tureen.
Ingredients
Ingredients
600 Leek
1 Asparagus tip
200 Potato
60 Butter
60 Sifted flour
15 Fresh cream
Chervil
Parsley
Salt
Pepper
Directions
Directions
1
Peel the potatoes and cut them into slices. Trim the green leaves from the leeks to keep only the white part. Cut the leeks in quarters and wash them thoroughly under running water. Open the can of asparagus tips and drain the vegetables.
2
Pour 1.5 liters of water into a container, add the potatoes and leeks, season with salt, and let cook for 30 minutes. At the end of cooking, add the asparagus tips, pass all the vegetables through a food mill or blender, then reintegrate this vegetable cream into the cooking liquid. Lightly pepper.
3
In a large saucepan, melt 60 g of butter gently without allowing it to color. Then sprinkle in the flour and mix everything well for 4 to 5 minutes, stirring constantly with a wooden spatula over very low heat. The flour should not brown. Let it cool.
4
Pour the boiling soup over the white roux. Mix carefully with a wooden spoon to achieve a perfectly smooth liquid. Let it cook for a few minutes at a gentle boil and remove the pot from the heat.
5
To finish, incorporate the cream, sprinkle the soup with a mixture of chervil and parsley, and serve in a soup tureen.
Notes
-
maryl07
Delicious and truly creamy, a real velouté. I put all the ingredients in the hot shaker except for the butter and cream which I added at the end, and 15 minutes later we all enjoyed it! Thank you for this recipe. -
lesmoi
Excellent. A creamy soup with a delicious flavor. -
Pierre
Good recipe, sweet, creamy The exact proportion of asparagus is missing. -
Betty
Very good recipe, the texture of the soup is very pleasant!! -
José
Good Excellent recipe, easy even for beginners.
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EN