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Asparagus Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A velvety smooth soup, equally good summer or winter - and 'posh' enough to serve for guests. Serve with slices of toast.

A velvety smooth soup, equally good summer or winter - and 'posh' enough to serve for guests. Serve with slices of toast.

Ingredients

Serves: 4

Metric Cups
  • 1 bunch white asparagus (peeled if needed)
  • 1 bunch fresh green asparagus
  • 40 grams butter
  • 40 grams flour
  • 750 millilitres chicken stock
  • 200 millilitres cream
  • salt (to taste)
  • pepper (to taste)
  • 1 bunch white asparagus (peeled if needed)
  • 1 bunch fresh green asparagus
  • 1⅖ ounces butter
  • 1⅖ ounces flour
  • 26 fluid ounce chicken broth
  • 7 fluid ounce cream
  • salt (to taste)
  • pepper (to taste)

Method

Asparagus Soup is a community recipe submitted by klp66 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Boil asparagus until barely tender (or as you like them) - save boiling water.
  • Melt butter in a pan, add flour, let the two emulsify.
  • Add water from the asparagus + stock - you need about 1,2 litre in all.
  • Let it boil for 5 minutes - check the thickness of the soup, add more water if needed.
  • Add cream, let it barely reach boiling point, taste with salt and pepper.
  • Add asparagus to the soup.
  • Boil asparagus until barely tender (or as you like them) - save boiling water.
  • Melt butter in a pan, add flour, let the two emulsify.
  • Add water from the asparagus + stock - you need about 1,2 litre in all.
  • Let it boil for 5 minutes - check the thickness of the soup, add more water if needed.
  • Add cream, let it barely reach boiling point, taste with salt and pepper.
  • Add asparagus to the soup.
  • Tell us what you think