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Budget friendly White Asparagus Velouté

There are plenty of recipes to make with white asparagus and a creamy soup is one not to miss!

asparagus velouté

This delicious asparagus velouté screams celebration but you can keep it budget friendly when using cut offs. Just keep some of the soft tips as garnish and serve with croutons to add a crunchy texture.

Compared to the green variety, white asparagus are milder and more tender. It is said that because white asparagus grow underground without any light, it does not produce chlorophyll. 

Also check our other soup recipes.

asparagus velouté

Budget friendly White Asparagus Soup

This delicious soup screams celebration but you can keep it budget friendly when using cut offs.
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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Soup
Cuisine Belgian, International
Servings 4 people
Calories 268 kcal

EQUIPMENT (click pictures for details)

Hand blender
Cooking pot
Sieve

Ingredients
 
 

  • 1 kg white asparagus
  • 70 gr chopped yellow onion
  • 45 gr chopped shallots
  • 50 gr butter
  • 50 gr flour
  • 160 ml milk
  • 50 ml cream
  • 1 L asparagus cooking water
  • 2 thick slices of crusted stale bread
  • 1 spring onion or chives

Instructions
 

  • Peel the white asparagus and boil them in salted water until the spears are soft and tender. Keep 1 L of the cooking water for the soup.
    Raw asparagus
  • Cut the tips off and keep them aside then slice the white asparagus stems.
    cut asparagus in pieces

Start preparing the soup

  • Melt the butter and sauté the onion and shallots over a medium to low heat until translucent.
    fry onion until translucent
  • Add the flour, stir to combine and cook for 2 minutes in a similar way as if making a roux.
    add flour to onion
  • Pour in all liquid ingredients and bring to the boil.
    add liquid to asparagus soup
  • Add the sliced stems and simmer for 10-15 minutes.
    add asparagus pieces into the soup

Prepare the garnish

  • Cut large cubes of bread and pan fry them with clarified butter or oil until golden brown. Place the croutons on kitchen towel to dry and sprinkle with a little salt.
  • Slice the spring onion.

Finish the soup

  • Blend the white asparagus soup with an immersion blender. Pass the soup through a sieve, adjust the thickness if necessary and season to taste.
    mix soup with hand blender
  • Serve with the soft white asparagus tips, croutons and spring onions.
    asparagus velouté

Notes

  • To balance the pungent flavour of the white asparagus you can add a little white wine or lemon juice.
  • The white asparagus cream soup can be served hot or cold.

Nutrition for 1 portion

Calories: 268kcalCarbohydrates: 25gProtein: 9gFat: 16gCholesterol: 21mgSodium: 147mgFiber: 6gSugar: 8gVitamin A: 2586IUVitamin C: 16mgCalcium: 127mgIron: 6mg
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