Aspergesoep
The Quirky Foodster Team
Ingredients
- White asparagus, peeled and trimmed, trimmings reserved — 1 kg (2.2 lb)
- Onion, chopped — 1
- Butter — 3 tbsp
- Plain flour — 3 tbsp
- Chicken or vegetable stock — 960 ml (32 fl oz)
- Cream — 120 ml (4 fl oz)
- Egg yolk — 1
- Salt, pepper and a pinch of nutmeg — to taste
- Chopped chives, to garnish
Method
- Simmer the asparagus trimmings in the stock for 15 minutes to infuse flavour, then strain and discard the trimmings, reserving the stock.
- Cut the peeled asparagus into pieces, reserving a few tips for garnish.
- Melt the butter in a pot and sauté the onion until softened.
- Whisk in the flour and cook for 2 minutes.
- Gradually whisk in the reserved asparagus stock, then add the cut asparagus pieces and simmer for
- 15–18 minutes until tender.
- Blend until smooth.
- Whisk the egg yolk with the cream, then temper by whisking in a ladleful of the hot soup, and stir this mixture back into the pot off the heat.
- Season with salt, pepper and nutmeg.
- Blanch the reserved asparagus tips briefly and use to garnish, along with chopped chives.
Introduction: A delicate, creamy white asparagus soup, celebrated each spring during the Netherlands' beloved asparagus season.
Cultural Background: White asparagus, grown extensively in the Dutch province of Limburg, is treated almost like a seasonal festival ingredient, and this creamy soup is one of the most classic ways it's showcased each spring.
Tips: Tempering the egg yolk mixture carefully with hot soup before adding it fully prevents curdling. Peel the asparagus well, as the skin can be tough and stringy if left on.
Variations: Add a few cooked shrimp as a garnish for a more elegant presentation. Use green asparagus for a different, slightly more robust flavour, though white is traditional.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring, without boiling hard, to prevent the egg from curdling.
FAQs:
Q: When is Dutch asparagus season?
A: Typically from April to June, a period celebrated across the Netherlands, particularly in Limburg.
Q: Why is white asparagus used rather than green?
A: White asparagus, grown underground away from sunlight, has a milder, more delicate flavour prized in Dutch cuisine.
- White asparagus, peeled and trimmed, trimmings reserved — 1 kg (2.2 lb)
- Onion, chopped — 1
- Butter — 3 tbsp
- Plain flour — 3 tbsp
- Chicken or vegetable stock — 960 ml (32 fl oz)
- Cream — 120 ml (4 fl oz)
- Egg yolk — 1
- Salt, pepper and a pinch of nutmeg — to taste
- Chopped chives, to garnish
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