Cream of Asparagus Soup with Milk
User Reviews
5
8 reviews
Excellent
Cream of Asparagus Soup with Milk
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:
Ingredients
- 800 g asparagus 1.7 lbs
- 1,5 liter water 50 fl.oz/ 6 ½ cups
- 1 teaspoon sugar
- 1 teaspoon butter
- 1 teaspoon salt fine sea salt
- 60 g butter 2 oz/ ¼ cup
- 1 onion large
- 60 g all-purpose flour 2 oz/ ½ cup
- ¾ teaspoon ground coriander
- 2 tablespoons lemon juice
- 500 ml milk 17 oz/ 2 cups
- sea salt fine
- black pepper fine
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
(29%)
Trans Fat
1g
(50%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
