White Asparagus Soup
with heart-shaped bread rolls (4 servings)
Trap met ons het aspergeseizoen af en bereid met het grootste gemak een verse aspergesoep of klassiek aspergehoofdgerecht. In 4 simpele stappen en met geportioneerde ingrediënten voor 2 of 4 personen. Hoe eet jij je asperges het liefst? Met gerookte zalm, achterham of knapperige spekjes, wij hebben deze week voor iedere smaak een toprecept!
Ga voor deze romige aspergesoep met knapperige ontbijtspek voor 4 personen met verse dragon en zelfgemaakte croutons.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
500 g
Potatoes
500 g
White asparagus
200 milliliters
Heavy cream
(Contains Milk)
1 piece
Shallot
10 g
Tarragon and chives
8 milliliters
Lemon-infused olive oil
1 pinch
Nutmeg
2 piece
Garlic
4 piece
Novelty bread roll
(Contains Wheat May be present Mustard, Tree nuts, Sesame, Soy, Egg, Gluten, Milk)
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
1 piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel the potatoes and chop them into quarters.
- Roughly chop the shallot and garlic.
- Remove the heads of the asparagus and set aside. Cut off and discard the bottom 1 - 2 cm of the asparagus.
- Carefully peel the asparagus and cut it into 4cm pieces.
- Boil 1200ml water in the kettle.
- In the meantime, heat 1.5 tbsp butter in a soup pan with a lid, then fry the shallot and garlic for 2 minutes over low heat.
- Add the potatoes and asparagus and fry for 1 minute while stirring.
- Pour in the water and crumble in the stock cube, then put the lid on the pan and boil for 10 - 12 minutes.
Tip: if you have some extra time, why not make your own asparagus stock instead of using a stock cube? Just boil the ends of the asparagus and the peel for 30 minutes in 1500ml water with a good pinch of salt, then strain the stock before adding it to the soup.
- Preheat the oven to 180°C and bake the bread for 5 - 6 minutes.
- Finely chop the chives and tarragon.
- Take the soup off the heat. Remove the asparagus heads with a slotted spoon and set aside.
- Add the cream, then use an immersion blender to purée the soup until smooth.
- Grate about a pinch of nutmeg into the soup and add some salt and pepper to taste.
- Serve the soup in bowls and serve the asparagus heads in the middle. Garnish with the tarragon and chives. Finish by drizzling over the lemon-infused oil to taste. Serve with the bread.