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A bowl of creamy white aspagarus soup. There are fresh white asparagus next to the soup bowl, and a spoonful of mustard.

White Asparagus Soup

A creamy white asparagus soup topped with smoked salmon and fresh herbs.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch
Cuisine Dutch
Servings 3 people
Calories 75 kcal

Equipment

  • vegetable peeler
  • saucepan
  • Immersion blender

Ingredients
  

  • 9 oz white asparagus
  • 2 cups vegetable or herb broth
  • 2 shallots (finely chopped)
  • 1 teaspoon coarse mustard
  • 2 tablespoon heavy cream
  • 2 tablespoon chopped parsley
  • 2 oz smoked salmon (optional)
  • Salt and black pepper
  • Olive oil or butter for cooking

Instructions
 

  • Peel the asparagus thoroughly and save the peels. Trim the woody ends.
  • Cook asparagus and peels in water for about 15 minutes until tender.
  • Reserve 2 cups of the cooking liquid. Cut asparagus into pieces and set aside the tips.
  • Sauté shallots in a little oil or butter until soft.
  • Add asparagus pieces (except tips), broth, and reserved cooking liquid.
  • Stir in mustard and blend until smooth.
  • Add cream and season with salt and pepper. Heat gently without boiling.
  • Divide into bowls and top with asparagus tips, smoked salmon, and parsley.
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Notes

  • Don’t skip peeling the asparagus, it makes a huge difference in texture.
  • The soup thickens slightly as it sits.