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.
Cut the tips off and keep them aside then slice the white asparagus stems.
Start preparing the soup
Melt the butter and sauté the onion and shallots over a medium to low heat until translucent.
Add the flour, stir to combine and cook for 2 minutes in a similar way as if making a roux.
Pour in all liquid ingredients and bring to the boil.
Add the sliced stems and simmer for 10-15 minutes.
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.
Serve with the soft white asparagus tips, croutons and spring onions.
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.