White Asparagus Soup
White asparagus soup is a bit different than green asparagus in a couple of ways. The first obvious one is that it’s white and that is because it’s grown underground. The flavor is a bit more mild than their green counterpart and the outside is a bit more fibrous. However, once you peel the fibrous skin, the flesh inside is creamier, making it naturally creamier than green asparagus soup.
Note: The crispy prosciutto adds a nice salty balance to the soup. However, if you are a vegetarian, I’d replace it with a Parmesan crisp or maybe a crostini with melted gruyere cheese on it.
White Asparagus Soup
- 2 pounds of white asparagus
- 1 shallot
- 1 clove of garlic
- 1 teaspoon olive oil
- 1/2 lemon, juice
- 4 sprigs of tarragon
- 3/4 cup of crisp white wine
- 1 quart of chicken stock or vegetable stock
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup of heavy whipping cream
- Optional: Prosciutto crisps or Parmesan crisps
- Prepare the vegetables by slicing the shallot, mincing the garlic and peeling the asparagus.
- Heat a large sauce pot to medium heat. Add in the olive oil and the shallot. Lightly salt and sauté for a minute and then add in the garlic for another minute. Add in the asparagus, wine, stock, lemon juice, pinch of salt and the tarragon. Bring to a simmer and cover for about 45 minutes. Let cool for a little bit. Remove the tarragon and then puree in batches before placing in a bowl.
- Wipe out the pot and place back on the stove top. Heat to medium heat and add in the butter. Once the butter melts, add in the flour and whisk for a few minutes. You are looking for the smell of popcorn and then you will know that the roux is done. Next up is to slowly whisk the in the heavy cream and the soup mixture. Once incorporated, bring to a rolling boil. Just keep whisking a lot - you don't want the bottom to burn.
- Once boiling, turn off the heat or at least turn it to low. The soup is as thick as it will be. Now taste. Does it need more salt? Maybe a touch more of lemon juice? Just remember that the flavors will develop more the longer it sits.
Low Sodium, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Kosher