Asparagus cream soup with parsley
6 servings
60 minutes
Asparagus cream soup with parsley is a delicate and refined dish of French cuisine that embodies spring freshness. Historically, purée soups became popular in France in the 19th century when chefs aimed to create exquisite textures and harmonious flavors. This soup has a soft, creamy taste with light herbal notes of parsley that perfectly complement the natural sweetness of white asparagus. Its delicate consistency makes it a wonderful option for a light dinner or festive lunch. Served hot, garnished with crispy asparagus tips and fresh herbs, it creates an elegant visual presentation. It pairs perfectly with crispy baguette and a glass of white wine, highlighting its noble character.
1
Wash and clean the asparagus, then boil in salted boiling water for 20 minutes. Drain and save the water. Cut off the tops - but do not throw them away. Cut the rest into 3-4 cm pieces and blend with a small amount of the cooking liquid. Pass the resulting puree through a sieve into a bowl.
- White asparagus: 30 pieces
- Salt: to taste
2
Pour the remaining liquid from the asparagus into a measuring jug and add milk to make a liter. Melt butter in a saucepan, add flour, and cook for two minutes, stirring, then slowly pour in the milk mixture. Continuing to stir, add the asparagus puree, season with salt, and cook, stirring, until the soup thickens to your desired consistency.
- Milk: 750 ml
- Butter: 50 g
- Wheat flour: 3 tablespoons
3
Before serving, add the egg yolks to the soup pot and gently pour in the soup while whisking to prevent the yolks from curdling. When serving, sprinkle the remaining asparagus tips and finely chopped parsley on top.
- Egg yolk: 3 pieces
- Parsley: 3 stems
- White asparagus: 30 pieces