Preparation time: approximately 1 hour and 15 minutes
Recipe for 4 servings
You’ll need a hand blender for this, but mashing works too.
- 500g white asparagus
- 2 shallots
- 1 potato
- 2 vegetable stock cubes
- 1 packet of cooking cream (50ml required, 200ml is also delicious)
- Parsley (for garnish)
- 1 tbsp oil
- 1 tsp curry powder
- Pepper
- 1 liter water
Optional additions:
- 2 red-skinned potatoes
- 15g flat-leaf parsley
- 100g small strips of smoked salmon or Dutch shrimp
Preparation
- Wash and peel the asparagus, cut off the bottom parts, and chop the rest into approximately 2cm pieces. Keep the peels and bottom parts for the stock. Peel and finely chop the shallots. Peel the potato and cut it into cubes.
- Heat the oil in a soup pan and sauté the shallots with the curry powder for about 2 minutes over low heat. Add the asparagus peels, bottom parts, vegetable stock cubes, and water. Bring to a boil and let the stock simmer gently, covered, for 30 minutes.
- Strain the stock through a sieve into a clean pan. Press out as much liquid as possible from the peels using a wooden spoon. Add the asparagus pieces and potato to the stock and let the soup simmer gently, covered, for 15 minutes.
- Remove half of the asparagus pieces from the pan. Puree the soup using a hand blender.
- Add the asparagus pieces back to the soup, pour in 50ml of cooking cream, and briefly bring the soup to a boil. Season with pepper.
- Finely chop the parsley. Pour the soup into bowls and garnish with parsley.
Tip: Add cubes of 2 red-skinned potatoes and 15g of flat-leaf parsley. For a more luxurious version, serve the soup with 100g of small strips of smoked salmon or Dutch shrimp. Place the salmon or shrimp in the bowl first and pour the soup over them.
Source: Asparagus Soup Meal Kit – Albert Heijn 2023
Translation from Dutch by ChatGPT
