+
0 (0)

Categories: Soups, Vegetarian

White asparagus soup

White asparagus soup
Genaro Molina / Los Angeles Times

A springtime menu in Germany, Alsace, Austria or Switzerland may read as follows: white asparagus with smoked salmon, white asparagus with new potatoes, white asparagus with veal in morel sauce. The spargelkarte (white asparagus menu) always lists the white asparagus ... Read more

Total time: 30 minutes | Serves 4
  • Peelings from 2 to 3 pounds white asparagus
  • 6 cups water
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup minced onion
  • 3 tablespoons flour
  • 1/2 cup whipping cream
  • White pepper
  • 4 white asparagus spears, cooked

Step 1Bring the asparagus peels and water to a boil in a 4-quart saucepot. Reduce the heat to a simmer and cook the peels about 20 minutes, then strain, reserving the broth.

Step 2Heat the butter in a medium saucepan over medium heat until melted. Stir in the onion and cook until tender, but not browned, about 2 minutes. Stir in the flour. Cook and stir until blended and smooth, about 1 minute.

Step 3Stir in 5 cups of the asparagus peel broth. Bring to a boil. Reduce the heat and simmer 5 minutes. Stir in the cream and white pepper to taste. Simmer 1 minute.

Step 4To serve, cut the asparagus spears into 1-inch slices and put a few slices in the bottom of each bowl. Divide the soup among the bowls and serve.

Each serving:
216 calories; 139 mg sodium; 52 mg cholesterol; 18 grams fat; 11 grams saturated fat; 13 grams carbohydrates; 5 grams protein; 2.79 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Soups
Udon with tea broth
Chao xa ga (rice porridge with chicken and lemon grass)
Lucque's soup au pistou with Parmesan croutons
Italian lentil soup