Velvety White Asparagus Soup
Velvety White Asparagus Soup. More asparagus recipes, please! I love experimenting with ingredients, but when seasonal gems like white asparagus are only around for a few months a year, I always feel like I need to start with the classics. Hence this soup – comforting, elegant, and full of that delicate asparagus flavour.
A Classic Worth the Time
There are quick versions out there, but I went with the long version of this Velvety White Asparagus Soup, because let’s be honest – slow and steady always wins when it comes to flavour. Taking the time to simmer the asparagus peels and ends into a homemade stock makes all the difference, and it really lets the flavour shine through. It’s smooth, creamy (but not heavy), and just the kind of dish that feels special while still being simple.
Serve It Your Way
Top it however you like – cooked ham, smoked salmon or trout, Dutch shrimps, or some classic crunchy croutons. Or honestly? It’s beautiful on its own, just as it is, with a swirl of cream and a crack of black pepper.
I also love making this Velvety White Asparagus Soup into little shooters as part of a tasting menu – it works beautifully as a small amuse or a dainty starter. Perfect for an Easter brunch spread when you want something elegant but fuss-free.
Why You’ll Love This Recipe:
✔️ Seasonal star – Makes the most of short-but-sweet white asparagus season.
✔️ Slow-cooked flavour – Simmered from scratch for maximum depth and richness.
✔️ Silky smooth texture – Light, velvety and oh-so-satisfying.
✔️ Totally customisable – Add toppings or serve it simply.
✔️ Easter-ready – Ideal for brunch, starters or elegant amuse-bouches.
Velvety White Asparagus Soup
(1 votes, average: 5.00 out of 5)
Loading...Learn to make Velvety White Asparagus Soup, a smooth and creamy dish that celebrates the delicate taste of white asparagus.
Ingredients
- 500 - 700 gr unpeeled white asperges
- 3 small shallots, finely chopped
- 1 chicken- or vegetable stock cube
- ± 125 ml cream (or vegan version to keep it vegan, more to taste)
- 75 gr unsalted butter
- 75 gr all purpose flour
- 2 tbsp chives or parsley, finely chopped
- Pepper & Salt
- To serve (optional)
- Cooked ham, Dutch shrimp, smoked salmon, smoked trout
- Croutons
Instructions
Peel the asparagus and chop off ± 3 cm off the bottom of the stems, these will all be used to make the stock. Set aside.
Bring 2 liter salted water to the boil and add the peeled asparagus, simmer gently for 5 minutes. Then turn off the heat and let them steep in the hot water for 10 minutes.
Remove the asparagus with a slotted spoon and set aside.
Add the peelings and the chopped off bottoms and bring to a simmer, let it cook for ± 1 hour.
Strain the broth in a colander, discard all the peelings and set the stock aside in a large pot.
Dry the soup pot with a paper towel and add the butter. When it's melted and still foaming add the shallots. Sauté for 2-3 minutes until fragrant and softened.
Add the flour and keep stirring, cooking it for ± 3 minutes until it turns a slightly darker colour yellow.
Now, a soup ladle at a time, add the asparagus stock. Keep whisking in between until you get a smooth consistency.
Take the pre-cooked asparagus and slice of the tops and another cm of the stems and set aside. Roughly chop the rest of the stems and add these to the soup.
Add the stock cube and let this all simmer for ± 5-7 minutes, the soup will thicken a bit more.
Remove from the heat and blend until smooth with an immersion blender.
Stir in the cream. Taste and season with pepper and salt.
Add in the asparagus tops and you're ready to serve!
Serve with some freshly chopped chives or parsley and your favourite toppings!
Notes
This soup freezes well!
