Asparagus soup made from asparagus water
There is a certain joy in a homemade soup, especially one that does not let anything go to waste. Our asparagus soup made from asparagus water makes full use of those tender stalks. This soup will definitely warm you up on chilly days, but serve it cold and you will have a refreshing treat for a hot summer day.
Ingredients
|
White asparagus
|
500 g |
|---|---|
|
Water
|
1½ l |
|
Butter
|
50 g |
|
Flour
|
3 tbsp |
|
Cream
|
200 ml |
|
Salt
|
|
|
Pepper
|
|
|
Ground nutmeg
|
Clean and prep white asparagus
A good prep of the asparagus means it blends in smoothly, giving the soup the desired texture. Start by peeling the stalks thoroughly, just below the tip, and work your way down to the base. The outer layer is tough and fibrous, so make sure no strips are left behind. Snap or cut off the woody ends, as they are too firm to eat.
Adjust the consistency
The roux already gives the soup a thick texture, but if you want it even thicker, there are a few ways to go about it. Use less broth when pouring in the asparagus water, let the soup simmer a bit longer to reduce, or stir in a cornstarch slurry for extra body. To make the slurry, mix a teaspoon of cornstarch with a bit of cold water until smooth, then pour it into the soup while stirring. Let it cook for a minute or two until it thickens.
FAQ: Questions about asparagus soup made from asparagus water
Below, we answer common questions you might have about this soup. Learn how to keep it fresh or freeze it for later.
Can you freeze asparagus soup made from asparagus water?
Yes, you can freeze asparagus soup made from asparagus water. Let it cool completely, then pour it into airtight containers in portions so you only defrost what you need. It will keep in the freezer for up to 3 months. When it is time to reheat, warm it slowly over low heat, stirring well. If it looks a bit different after thawing, give it a quick blend to regain its smooth consistency.
How long can I store asparagus soup made from asparagus water?
You can store the asparagus soup made from asparagus water in the fridge for up to 3 days. Let it cool to room temperature before sealing it in an airtight container. When reheating, use low heat and keep stirring to keep it smooth. If it thickens too much or looks a little different, a quick blend will fix it right up.
Nutritional values
Nutritional value, per
539 Kcal
| Fibre | 13.5 gram fibers |
| Protein | 12 gram |
| Carbohydrates | 28.8 gram |
| Fat | 42.2 gram |
Other recipes
Creamy asparagus soup made from asparagus water
Using asparagus water is a wonderful way to extract every bit of flavour from white asparagus. Instead of reaching for a regular broth, we use the cooking water as the base, which holds a gentle yet distinct earthy taste. It is milder than using whole spears, but that signature asparagus sweetness is still there.
What you get is a creamy asparagus soup made from asparagus water that captures white asparagus at its best. The flavour stays delicate and mellow, making for a soup that is both comforting and light as a feather at the same time.
For another clever way to use asparagus, try our asparagus soup from peel, which transforms the peelings into a full-flavoured meal.
Classic roux base and tender asparagus pieces
When it comes to making this soup thick and creamy, a roux does the job perfectly. This timeless method starts with butter and flour, cooked together until golden to form a smooth, rich base. The butter imparts a subtle nuttiness, while the flour thickens the soup. Once the roux is blended with the delicate asparagus broth and cooking cream, it transforms into a silky, full-bodied soup.
But to give the base a textured layer, we stir the asparagus pieces back in. They are slightly soft but still keep a lovely bite, releasing their mild, earthy flavour throughout the soup.
Nutty, sweet, and woody flavours from ground nutmeg
Nutmeg is a perfect match for delicate flavours and creamy soups, and it shines in this recipe. Its nutty, sweet, and slightly woody notes offer warmth and a well-rounded taste, and since we only use a pinch, it does not take over the natural flavour of the white asparagus.
Relish with crusty bread or buttered croutons
Bread is the go-to choice for enjoying this asparagus soup made from asparagus water, and there are a few ways to go about it. A crusty loaf works brilliantly, with its crisp edges holding firm while the soft inside soaks up the soup, creating a satisfying mix of crunch and tenderness.
Or, you can whip up some buttered croutons while the soup is simmering and scatter them on top. They will slowly meld into the soup, with the butter melting into the creamy base, making it even more comforting while still keeping that nice crunch.
For more cosy dinner ideas, try our asparagus casserole, pasta with white asparagus, or asparagus cordon bleu.
Give it a personal touch
This soup is open to a little customisation since we keep it simple with just a few ingredients. To create a herby layer of flavour, toss in some dill for its grassy note or parsley, which is a little peppery. A sprinkle of tarragon leans more towards the aniseed side, giving the soup a delicate but unexpected twist.
For extra vegetables, the delicate ones work best to keep the asparagus as the main focus. Potatoes melt into the soup, making it even creamier with their soft, buttery texture, while parsnips lend a gentle sweetness with a slightly nutty depth. Leeks settle in with their mellow character and natural sweetness, while celery sneaks in a crisp, slightly bitter note.
