Vegan Cream of Asparagus Soup with Asparagus Tip Garnish

Name: Vegan Cream of Asparagus Soup with Asparagus Tip Garnish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 600 milliliter Water; 500 milliliter Vegetable Broth; 15 gram All-Purpose Flour; 20 gram Vegan Butter; 5 White Asparaguses; 1 pinch Black Pepper; 2 teaspoon Refined Sugar; Lemon; 2 teaspoon Salt; 1 bunch Chive; 1 clove Garlic; 1 Onion; 1 pinch Nutmeg Powder

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7 days ago

Narindra

@Narindra

This recipe is automatically translated for you.

A creamy, vegan asparagus cream soup that doesn't need any cream at all. The flavour of the asparagus is intensified by a homemade stock from the peels and ends, while the tips serve as a delicious garnish.

Information

Overview

Difficulty

Easy

Spiciness

None

Time

Preparation

15 min

Cooking

25 min

Ingredients

Servings

Water

600 milliliters

Vegetable Broth

500 milliliters

All-Purpose Flour

15 grams

Vegan Butter

20 grams

White Asparaguses

Black Pepper

1 pinch

Refined Sugar

2 teaspoons

Lemon

Salt

2 teaspoons

Chive

1 bunch

Garlic

1 clove

Onion

Nutmeg Powder

1 pinch

Instructions

Preparation and Stock

Thoroughly peel the white asparagus. Save the peels and woody ends. Cut off the tips (approx. 3-4 cm) and set them aside. Cut the remaining asparagus stalks into pieces about 2-3 cm long.
In a pot, bring the water with the asparagus peels and ends, salt, sugar, and a quarter of a lemon to a boil and let it simmer for about 15-20 minutes, then let it steep for 10 minutes.
Strain the resulting stock through a fine sieve and discard the solids. Set the stock aside.

Prepare the Soup Base

Finely chop the onion and garlic.
In a clean pot, melt the vegan butter. Sauté the diced onion and garlic in it over medium heat until translucent.
Add the cut asparagus pieces (not the tips!) and sauté briefly.
Sprinkle the flour over the vegetables and mix well. Roast for one minute, stirring constantly.
Gradually pour in the hot asparagus stock, stirring vigorously with a whisk to prevent lumps from forming.
Bring the soup to a boil, then reduce the heat and let it simmer covered for about 15-20 minutes until the asparagus pieces are very soft.

Finish and Serve the Soup

While the soup is simmering, blanch the reserved asparagus tips in a little salted water for about 3-4 minutes until they are al dente. Drain.
Remove the lemon quarter from the soup.
Purée the soup very finely directly in the pot with an immersion blender until it is creamy. Alternatively, purée in a stand mixer.
Season the soup with salt, pepper, and a pinch of grated nutmeg. If the soup is too thick, add a little more broth or water.
Gently heat the soup again (do not let it boil anymore).
Pour the soup into deep plates and distribute the blanched asparagus tips on top as a garnish and garnish with chopped chives.

Enjoy this super delicious Vegan Asparagus Soup. A light treat for spring.

Enjoy your meal!!!