Effortless Asparagus Cream Soup (Print Version)
# Ingredients:
→ Seasonings
01 -
2 teaspoons salt
02 -
1 teaspoon sugar
→ For richness and flavor
03 -
1 tablespoon chopped fresh parsley (this one's just for topping, if you like)
04 -
1 tablespoon fresh lemon juice
05 -
1/4 cup heavy cream
06 -
1 egg yolk
→ For the soup base
07 -
1/3 cup all-purpose flour
08 -
4 tablespoons butter
09 -
6 cups water
10 -
1 pound white asparagus spears
# Instructions:
01 -
Grab a clean pot and warm up the butter on medium heat till it's melted. Toss in the flour, mixing it up until you get a smooth paste. Give it a minute or two, then slowly whisk in the saved asparagus broth. Keep stirring till it thickens, then let it simmer softly for a few more minutes.
02 -
Drop the asparagus pieces into a big pot, pour in the water, and sprinkle over the sugar and salt. Turn up the heat slowly until it starts bubbling gently, then cook about 15 minutes 'til the asparagus is nice and soft. Strain it out in a colander and remember to save all that cooking water—it’s the key to good soup.
03 -
Chop up your peeled asparagus into pieces around an inch long. Try to get them all pretty close to the same size so everything cooks evenly.
04 -
Wash your white asparagus under running cool water. Peel each spear carefully from under the tip all the way to the end using a veggie peeler. Slice off the tough bottom inch, you don’t need that.
# Notes:
01 -
A regular veggie peeler does a great job for this. Just go slow and start from the tip going down.