Cream of asparagus soup
A gentle, velvety asparagus soup, with a stock flavored by the peelings and finished with cream and egg yolk.
springvegetariansoup
- Prep20 min
- Cook40 min
- DifficultyEasy
- Budget€€
When asparagus arrives in spring, I keep the most crooked spears for this soup. With the peelings in the stock, nothing goes to waste.
Ingredients
Makes 4 people
Method
- Peel the asparagus, keeping the peelings, cut off the tough ends and chop the spears into pieces. Set a few tips aside for serving.
- Peel the potatoes and cut them into chunks.
- Bring the water to the boil with some salt, the thyme, the bay leaf and the asparagus peelings. Simmer for 15 minutes: this stock is what gives the soup all its flavor. Strain it.
- Put the stock back on the heat with the asparagus pieces and potatoes. Cook for 20 minutes, until everything is very tender. Cook the reserved tips in the stock for 5 minutes, then lift them out.
- Blend the soup for a good while, until it is perfectly smooth.
- Off the heat, mix the cream with the egg yolk, pour it into the soup while whisking, then reheat gently without letting it boil. Season with salt and pepper and serve with the asparagus tips.
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