Who doesn’t love soup?
It’s that smooth and silky texture of any soup that’s so desirable. And this soup is a genius way to use up any leftover white asparagus trim. That’s especially important when you are paying top dollar for it too.
You can save the trim from the other white asparagus recipe and use it to fortify the flavour in this tasty soup.
Lighter is Better
The traditional method for this soup is usually made with a heavy, floury roux and I think that really takes away from the delicate flavour of the white asparagus.
Instead, I use only a touch of xanthan gum to blend it together nicely at the end. To keep it lighter I don’t use any cream, just milk and a little splash of brown butter (of course!).
What’s the Difference Between White Asparagus and Green Asparagus?
Nicknamed “white gold”, white asparagus has a slightly sweeter taste and is less bitter than its green cousin. The flavour is really unique but if you like green asparagus then you’re gonna love white asparagus!
Can I Make this Vegan?
Yes. Simply replace the milk with oat or soy milk and you will still have a creamy and delicious soup. Swap the brown butter for either vegan butter or a nice olive oil.
Can I Use Green Asparagus Instead?
No. Unless you want a grey, dull-looking soup I’d only recommend you use white asparagus for this recipe.
This is because the white asparagus can be cooked low and slow as there’s no chlorophyll that can turn grey.
If you’d like to make this soup with the same ingredients but with green asparagus instead, then try this:
- Peel the asparagus and save the trim separately.
- Bring the milk to a simmer and then add the asparagus trim. Simmer for 5 minutes then strain, saving the milk.
- Add the peeled green asparagus and boil in salted water until completely soft (about 5 minutes).
- Immediately add the hot, cooked asparagus to a blender and half of the infused milk. Blend until smooth, adding the milk as you need to get to the right consistency.
- Season and add lemon juice right before serving. Lemon juice will turn the soup grey so don’t add it to the soup if you are storing it for later.
Tips For Success
Here’s how to properly nail this recipe:
- Save the asparagus trim to infuse into your milk for extra flavour.
- Blend with a high-powered blender to achieve the smoothest, silky texture.
- The addition of brown butter helps to make the soup smooth.
- Peel the asparagus from top to bottom in clean, long strokes to prevent it from tasting bitter.
How to Store
Soups freeze very well. Store for up to 6 months in the freezer and no more than 5 days in the refrigerator.
White Asparagus Buying Guide
White asparagus, like most vegetables, are at their best when they’re new and fresh. Fat stems are seen as higher quality and usually the first to be snatched up. Look for fat stems that are bright white, stiff and without blemishes.
When you peel the asparagus, they should be juicy and with firm stalks.
For the Soup
- 800 g white asparagus
- 800 ml milk or lactose-free milk, soy or oat milk
- 50 g butter, unsalted or vegan butter or olive oil
- 1/16 tsp xanthan gum optional
- ½ tsp salt to taste
- ¼ pc lemon, juiced
- black pepper to taste
- ¼ bunch chives
- 1 handful hazelnuts peeled
- brown butter
- Peel the white asparagus top to bottom as shown in the picture. Once they are peeled, remove about 1 inch (3cm) off the bottom with a knife.
- Add the asparagus trim to the milk and bring to a simmer. Gently simmer for two minutes and then turn off the heat.
- Chop the white asparagus into little pieces.
- Strain the asparagus trim from the milk and save the milk.
- Add the freshly cut white asparagus to the milk. Bring to a boil and gently simmer for about 10 minutes. Stir with a spatula from time to time to make sure it doesn’t burn.
- Toast the hazelnuts in the oven for about 7 minutes at 190°C/ 375°F or until golden brown.
- Brown the butter in a small pan by heating it gently over medium heat and stirring frequently. Remove from the heat once it smells delicious and nutty.
- Once the white asparagus stalks are soft, scoop these out of the milk and into the blender. Add half of the milk to start and blend on low speed until it catches in the blender. Add more milk until you get to your desired consistency.
- Add the salt, xanthan gum, lemon juice and brown butter (save a little brown butter for the garnish) and continue to blend on high until smooth.
- Garnish the soup with the reserved brown butter, some fresh chives and roughly chopped toasted hazelnuts. Enjoy!