Cream of Asparagus Soup with Milk

Name: Cream of Asparagus Soup with Milk
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: 800 g asparagus; 1,5 liter water; 1 teaspoon sugar; 1 teaspoon butter; 1 teaspoon fine sea salt; 60 g butter; 1 large onion; 60 g all-purpose flour; ¾ teaspoon ground coriander; 2 tablespoons lemon juice; 500 ml milk; fine sea salt and pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4
Calories
293 kcal
Course
Soup
Cuisine
German

Cream of Asparagus Soup with Milk

Freya Patterson

Report

Cream of asparagus soup with milk - the best asparagus soup you could make this spring. And how to make asparagus stock with asparagus woody ends.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

800 g asparagus 1.7 lbs
1,5 liter water 50 fl.oz/ 6 ½ cups
1 teaspoon sugar
1 teaspoon butter
1 teaspoon fine sea salt
60 g butter 2 oz/ ¼ cup
1 large onion
60 g all-purpose flour 2 oz/ ½ cup
¾ teaspoon ground coriander
2 tablespoons lemon juice
500 ml milk 17 oz/ 2 cups
fine sea salt and pepper

Add to Shopping List

Instructions

Asparagus stock: Wash the asparagus and snap off the woody ends. Place them in a soup pot, add the water, sugar, 1 teaspoon butter, and salt and bring to a boil. Turn down the heat and simmer, uncovered, for 20 minutes. Remove the asparagus woody ends with a slotted spoon and discard (Notes 1,2).
Cook soup: Add the chopped asparagus stalks to the stock. Save the asparagus tips for finishing the soup. Simmer the asparagus stalks in the soup, covered, for 20 minutes or until soft. Drain and reserve the stock.
Make the roux: Wipe the pot clean. Melt the butter and cook the finely chopped onion for about 3 minutes until golden, but not brown. Sprinkle the flour in the pot and stir for 1 minute. Slowly and gradually add the stock while whisking all the time. Bring to a boil and simmer for about 3 minutes until thickened.
Add the cooked asparagus, coriander, lemon juice, and milk. Add some salt and pepper as well. Bring to a boil again and simmer for about 5 minutes.
Blend the soup until creamy.
Add the asparagus tips, bring to a boil again and simmer for another 2-3 minutes. The asparagus tips should not get too soft. Adjust the taste with salt and pepper.

Notes

Making asparagus stock is optional. If you don't have it, use good quality vegetable or chicken stock.
Even if you make the asparagus stock, it is recommended to use a vegetable or chicken stock cube to increase the flavor.

Nutrition Information

Show Details

Serving 1/4 of the soup Calories 293kcal (15%) Carbohydrates 31g (10%) Protein 11g (22%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Trans Fat 1g Cholesterol 43mg (14%) Sodium 811mg (34%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 293 kcal

% Daily Value*

Serving	1/4 of the soup
Calories	293kcal	15%
Carbohydrates	31g	10%
Protein	11g	22%
Fat	16g	25%
Saturated Fat	9g	45%
Polyunsaturated Fat	5g	29%
Trans Fat	1g	50%
Cholesterol	43mg	14%
Sodium	811mg	34%
Fiber	5g	20%
Sugar	5g	10%