I remember tasting asparagus soup for the first time as a young girl while we were staying in a hotel (we had changed towns and were waiting to move into our new home). I cannot remember how or why I was presented with such a strange bowl of soup but remember the distinct flavour and thinking how odd that I enjoyed the flavour of asparagus. I have no idea if this recipe is anything like the one of years ago but it is super yummy.
Creamed Asparagus Soup
700g fresh asparagus
250g onion chopped
500ml vegetable stock
4 cups hot milk
5ml dried dill
2ml white pepper
30ml light soy sauce
- Break off and discard tough asparagus bottoms. Break off the tips and set aside. Coarsely chop the stalks.
- In a pot over a medium heat, fry the asparagus, onion and butter for 8 to 10 minutes.
- When the onions are clear, add the flour a little at a time and continue to stir over a low heat until properly mixed in.
- Slowly add the stock, stirring constantly. Stir continually until thickened. Cool slightly.
- In a blender, puree the soup a bit at a time with the hot milk until thoroughly smooth.
- Return the soup to the pot and add the dill, salt, pepper and soy sauce. Heat gently but do not boil.
- As the soup heats, cook the asparagus tips in simmering water until tender, but still very green, (about 2 minutes) and drain. Add the whole tips to soup and gently stir through.
Submitted by: Mandy Frielinghaus, Mauritius