Aspergesoep
Creamiest No Cream Asparagus SoupThis super easy Aspergesoep is ready in no time!Aspergesoep is packed with white asparagus and is rich and velvety without using any cream... It's perfect for a light lunch or a cool spring night!
Ingredients
- 500 g white asparagus
- 30 g butter - unsalted
- 1 piece bay leaf
- 1 bunch parsley - a small handful, only leaves
- 1 sprig thyme
- 1 l vegetable stock
- 1 piece onion - medium-size
- 1 piece potato - medium-size
Instructions
- Firstly, pour the vegetable stock in a pot and bring to a boil.
- In the meantime, cut the tips of the asparagus separately from the rest of the spears, about 2"/ 4cm. Peel the onion and potato. Then chop the asparagus spears, onion and potato into smaller pieces. No need to peel the asparagus if you chop them in pieces of about 0,5"/1,5cm.
- Next, blanch (cook) the asparagus tips for 2-3 minutes in the boiling stock, until tender but still crispy. Then scoop out the tips but keep the stock. Roughly chop some parsley and set all aside for later garnishing.
- In a separate pot, melt a knob of butter over medium heat. Sauté the chopped onion and potato in the butter. Then add the remaining pieces of asparagus, as well as the bay leaf and thyme.
- After that, pour in enough vegetable stock to cover the vegetables and bring the mixture to a boil. At that moment, reduce the heat and let it simmer until the asparagus are tender. Then remove the bay leaf and thyme.
- Use a hand mixer to blend the soup until smooth and creamy.
- Then strain the soup through a fine mesh sieve to remove any fibrous bits. Finally, season with salt and ground black pepper to taste. Serve your Aspergesoep hot, garnished with the blanched asparagus tips and roughly chopped parsley.
Notes
- White asparagus: Choose asparagus that look perky and crisp, with straight stems and closed tips. Also, give the ends a quick check, because if they’re not too dry, it means they’re pretty fresh from the field.
- Salt & Pepper
- Butter: A knob of butter complements the earthy notes of the asparagus and makes the soup taste rich and silky. Opt for unsalted butter for better flavor control.
- Bay leaf: You can use a fresh or dried leaf, just toss it in and let it work its magic.
- Parsley: Roughly chopped parsley adds a pop of color and freshness to the finished soup.
- Thyme: You can use fresh or dried thyme.
- Vegetable stock: Use homemade or high-quality store-bought vegetable stock, because that forms the base of this delicious Aspergesoep.
- Onion: When sautéed, onions add depth and natural sweetness to the soup.
- Potato: One floury potato is all it takes to make this soup velvety smooth and super creamy. So, no need for heavy cream here!
Nutrition
Calories: 148.65kcal | Carbohydrates: 20.88g | Protein: 4.63g | Fat: 6.43g | Saturated Fat: 3.95g | Polyunsaturated Fat: 0.34g | Monounsaturated Fat: 1.62g | Trans Fat: 0.24g | Cholesterol: 16.13mg | Sodium: 1056.31mg | Potassium: 599.23mg | Fiber: 4.78g | Sugar: 6.17g | Vitamin A: 2876.81IU | Vitamin C: 38.89mg | Calcium: 65.4mg | Iron: 4.08mg