Asparagus Tips Soup

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

15 min
Ready in

35 min

Difficulty
Price

Recipe
Comments (0)

For absolute asparagus taste, this recipe is a winner. The basic soup is asparagus purée, chicken stock, and salt — nothing else. The garnish is a nice addition, but not necessary.

Recipe's Ingredients

1 tablespoon butter
salt
3 sprigs chervil, leaves only

450 g green asparagus, peeled
400 ml chicken stock

Recipe preparation steps
1

Trim the tips of the asparagus to 1.5". Cut the remainder of each stalk into 3 or 4 pieces each. Blanch tips in boiling, salted water for 3 minutes, longer if very thick, and cool in ice water. Drain well and set aside.
2

Cook stalks in boiling, salted water for about 7 minutes until tender. Drain and transfer to a food processor. Purée well. Strain to remove any strings that remain. Combine with chicken stock and salt to taste.
3

Just before serving, bring soup to serving temperature. In a small, non-teflon coated sauté pan, melt butter over high heat. Brown asparagus tips.
4

Arrange tips in individual, heated soup bowls. Divide soup among the bowls. Garnish with chervil leaves.
Ready !