White asparagus soup
Asparagus, our white gold. It is now in season, and there is nothing more classic than making asparagus soup.
Preparation
- Peel the shallot and finely shred it.
- Peel the asparagus well; you can see how to do this in our recipe for boiled asparagus.
- Add 20 grams of butter to the pan and set it on a medium-high heat. Once the butter has melted, add the shallots to the pan and cook gently until they are translucent. Now fill the pan with the vegetable broth and turn the heat down.
- Add the peelings and the cut-off ends to the broth and let them steep on low heat until it boils. Now add the whole asparagus to the broth. Cook the whole asparagus for 5 minutes and then remove it; it is not yet fully cooked. Let it cool on a flat plate or cutting board.
- Now let the broth with the peelings simmer for at least 50 minutes. Place the lid on the pan at an angle or use a wooden spoon to prop it up.
- Remove the pan from the heat. Place a sieve over your mixing bowl and strain the broth into it. Then place the pan back on the heat on a low setting. Now add the rest of the butter to the pan to make a roux.
- Once the butter has melted, add the flour. Stir until the flour turns light brown. Add a ladle of broth. Continue stirring well and add a few more ladles of broth. The result is a paste; keep stirring until no lumps are visible. This is important for the consistency and flavor. You can now add the rest of the broth little by little, continuing to stir until you have a smooth, thickened broth.
- In a small bowl, whisk together the egg yolks and cream. Add a ladle of the thickened soup to this; this is called tempering. Return this mixture to the pan with the rest of the broth. Season to taste with nutmeg and salt. The base is now ready.
- Before serving, cut the cold asparagus into pieces and add it to the soup. Cook for another 3 minutes until the asparagus is cooked.
- Meanwhile, roughly chop the parsley. Turn off the heat and add half of the parsley.
- Use the other half for garnishing.
