White asparagus soup

8 servings
15 min
45 min
Very Easy
We seldom cook white asparagus nowadays which I feel is a pity because it is so delicious, far more subtle than the green asparagus. I think that many of us are a bit afraid because it is something we haven't done before, so one opts for the easy solution, the green asparagus


Number of serving: 8
500 G (17.5 oz) White asparagus

100 G (3 oz) butter

100 Ml (3floz) white wine

salt pepper

1000 Ml (1 quart) cream

1000 Ml (1 quart) Water

20 G (0.8 oz) Corn Starch


  • Peel the white asparagus carefully and cut the end off
    Bring water, white wine, butter, salt and pepper to the boil
    Add the asparagus and simmer till al dente
  • Take the asparagus out
    Now simmer the peelings for about 10 minutes
    Strain the soup
  • Add the cream, boil up and thicken with corn starch
    Season to taste
  • Cut the asparagus in pieces and use as garnish


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