Jun 16, 2011

Creamy Asparagus Soup

Creamy Asparagus Soup

My favorite soup. Well, one of my favorites. I know, I have a lot of favorite dishes but what can I say? I like to eat.

Ultra simple and fast recipe with maximum flavor. No cooking skills required, you throw it together in a couple of minutes. Serve with lots of crusty bread and I know you’ll love every single bite.

Even though it’s a very rich soup you still might want to consider doubling the recipe. They’ll keep coming back for more, mark my words.

 

Ingredients:

1 pound white asparagus
3 oz boursin
3 cups of water
1 vegetable bouillon cube
1 tsp grainy mustard
2 oz aged Gouda cheese or sharp cheddar
fresh parsley
salt and pepper

Optional: splash of dry white wine

 

Directions:

Wash and peel the asparagus. Start below the head and work towards the cut end.

Normally you’d cut off the ends one inch up, but since we’re going to homogenize the soup and can’t use stringy bits floating around, cut off about 1 1/2 or 2 inch. Cut the asparagus in small pieces.
Creamy Asparagus Soup

Add 3 cups of water and the vegetable bouillon cube or plain salt. Bring to a boil and cook them until really tender, 6 to 8 minutes.
Creamy Asparagus Soup

Feel free to add a good splash of dry white wine for a more adult version of this soup. It’s delicious.

I always keep some boursin in my fridge and it happened to be the mediterranean version this time. Add roughly 3 to 4 oz to the tender asparagus and liquid.
Creamy Asparagus Soup

Can’t buy boursin where you live? Just add cream cheese and various dried or fresh herbs instead.

As soon as the Boursin has melted into the soup (it’ll look grainy) you turn it into a smooth concoction using an immersion blender or regular blender. Stir in 1 tsp grainy mustard, this adds a lovely kick.
Creamy Asparagus Soup

And this is what makes the soup: grated aged Gouda cheese or sharp cheddar. Stir it in until it melts.
Creamy Asparagus Soup

Finish the soup with parsley and salt and pepper to taste.
Creamy Asparagus Soup

Serve with loads of lightly buttered crusty country bread and prepare for a flavor bomb!
Creamy Asparagus Soup

Creamy Asparagus Soup
Ingredients
    1 pound white asparagus
    3 oz boursin
    3 cups of water
    1 vegetable bouillon cube
    1 tsp grainy mustard
    2 oz aged Gouda cheese or sharp cheddar
    fresh parsley
    salt and pepper
Directions
    Wash and peel the asparagus. Start below the head and work towards the cut end. Normally you’d cut off the ends one inch up, but since we’re going to homogenize the soup and can’t use stringy bits floating around, cut off about 1 1/2 or 2 inch. Cut the asparagus in small pieces.

    Add 3 cups of water and the vegetable bouillon cube or plain salt. Bring to a boil and cook them until really tender, 6 to 8 minutes. You can also add a splash of dry white wine for extra flavor.

    Melt the boursin into the liquid and use or (immersion) blender to homogenize the soup. Stir in the mustard and grated cheese. Season with salt and pepper to taste and finish with parsley.
Meal type: lunch, appetizer
Servings: 4
Copyright: © kayotickitchen.com

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    23 Comments »

    1. 1

      I have to ask, what are you using to cut the parsley? Multi-bladed scissors?

      Karohemd on Jun 16, 2011 @ 12:08 pm Reply
    2. 2

      @Karohemd:

      Yup, multi blade herb scissor. Perfect for food photography because you don’t bruise the herbs as you would when you cut them.

      Kay on Jun 16, 2011 @ 12:14 pm Reply
    3. 3

      I had no idea these things existed!

      Karohemd on Jun 16, 2011 @ 12:27 pm Reply
      1. @Karohemd:

        Me either. They were on sale here so I picked one up not knowing if it was an item I was even going to use. Much to my surprise I really like how it works, so I’m using it all the time.

        Kay on Jun 16, 2011 @ 12:34 pm Reply
    4. 4

      Love the soup bowl to ;)

      arrisje on Jun 16, 2011 @ 12:37 pm Reply
    5. 5

      Seems like  a real easy and quick recipe for a tasty soup. I absolutely love white asparagus, so I’ll be trying it sometime next week. I also ordered one of those multi-bladed scissors a while back after I saw you use it in one of your recipes. It looks so nifty! I haven’t gotten it in the mail yet, but I can’t wait to try it out. Just like the microplane grater that I hope will finally arrive today..

      Ilse on Jun 16, 2011 @ 12:37 pm Reply
    6. 6

      @Ilse:

      You ordered it? Oh honey, they were on sale for around 4 euros over at AH.

      Kay on Jun 16, 2011 @ 12:46 pm Reply
    7. 7

      I actually went looking for it, but they didn’t have it at my local AH, nor did they have those herb pots with a water reservoir :( My AH probably has a smaller assortment, or maybe you bought it at an AH XL? Anyway, I was able to order it for under 8 euros, shipping included, so it’s not too bad :)

      Ilse on Jun 16, 2011 @ 12:51 pm Reply
    8. 8

      Just about everything tastes better with Boursin, yum! Soup looks great :)

      Judy on Jun 16, 2011 @ 1:11 pm Reply
    9. 9

      Wow!!! I have some aspargus in my frige and didn’t know what to do with it! Just figured out!!!

      Carolina Dallape on Jun 16, 2011 @ 1:50 pm Reply
    10. 10

      Oh my! You had me at “creamy asparagus”.

      I’ve never had white asparagus. Is there a difference in taste or texture?

      Rachel on Jun 16, 2011 @ 3:01 pm Reply
    11. 11

      @Rachel:

      White asparagus have less bite than green ones. They’re more tender, silky almost. They’re slightly different in flavor.

      I prefer them in a soup, or boiled in lightly salted water (or steamed) and sprinkled with finely minced (good quality) ham, finely minced hardboiled egg and drizzled with Hollandaise sauce.  Boiled potatoes on the side.

      They also make for a mean gratin when steamed, wrapped in (parma) ham, covered with cheese and then baked in the oven until the cheese melts.

      Kay on Jun 16, 2011 @ 3:09 pm Reply
    12. 12

      When I make asparagus soup I always boil the asparagus leaving the peels and ends in, then filtering them out later before I blend the soup. Extra flavour!

      Steef on Jun 16, 2011 @ 3:51 pm Reply
    13. 13

      @Steef:

      I do boil the peels in there when I eat them with ham and egg  and sauce but not when making soup out of them. The peels of white asparagus can be a tad bitter, and I don’t care for that flavor in my soup.

      Kay on Jun 16, 2011 @ 3:56 pm Reply
    14. 14

      This looks incredible! I love that there’s no cream in it especially.

      Allyn on Jun 17, 2011 @ 2:24 pm Reply
    15. 15

      Sounds yummy! On the menu for this weekend. Totally agree with you about Boursin, also great in pasta dishes. Will also investigate kitchen dept at AH for useful kitchen utensils! I really enjoy your recipes and witty posts!

      Celia on Jun 18, 2011 @ 8:53 am Reply
    16. 16

      @Celia:

      My sister’s name is Celia and this is the first time I actually run into someone in NL with the same name :)

      Kay on Jun 18, 2011 @ 9:00 am Reply
    17. 17

      Can I use green asparagus?

      marianne on Jun 18, 2011 @ 1:44 pm Reply
    18. 18

      @Marianne:

      No idea. I always make soup with white asparagus.

      Kay on Jun 18, 2011 @ 2:02 pm Reply
    19. 19

      The soup was Amazing! Even my teenagers who don’t normally eat asparagus enjoyed it. (say hi to Celia!)

      Celia on Jun 18, 2011 @ 7:12 pm Reply
    20. 20

      wow what a great soup love the boursin in here

      rebecca on Jun 19, 2011 @ 9:57 pm Reply
    21. 21

      Ik ben dol op asperges, al eet ik ze liever gewoon gekookt met een ei dan in soepvorm.

      Femke on Jun 22, 2011 @ 10:11 am Reply
    22. 22

      cheese!miam! awesome recipe!

      alex on Jul 11, 2011 @ 9:21 pm Reply

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