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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.
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.
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.
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.
And this is what makes the soup: grated aged Gouda cheese or sharp cheddar. Stir it in until it melts.
Finish the soup with parsley and salt and pepper to taste.
Serve with loads of lightly buttered crusty country bread and prepare for a flavor bomb!
| Creamy Asparagus Soup | |
| Ingredients |
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 |
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 |
23 Comments »
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I have to ask, what are you using to cut the parsley? Multi-bladed scissors?
@Karohemd:
Yup, multi blade herb scissor. Perfect for food photography because you don’t bruise the herbs as you would when you cut them.
I had no idea these things existed!
@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.
Love the soup bowl to ;)
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:
You ordered it? Oh honey, they were on sale for around 4 euros over at AH.
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 :)
Just about everything tastes better with Boursin, yum! Soup looks great :)
Wow!!! I have some aspargus in my frige and didn’t know what to do with it! Just figured out!!!
Oh my! You had me at “creamy asparagus”.
I’ve never had white asparagus. Is there a difference in taste or texture?
@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.
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:
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.
This looks incredible! I love that there’s no cream in it especially.
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:
My sister’s name is Celia and this is the first time I actually run into someone in NL with the same name :)
Can I use green asparagus?
@Marianne:
No idea. I always make soup with white asparagus.
The soup was Amazing! Even my teenagers who don’t normally eat asparagus enjoyed it. (say hi to Celia!)
wow what a great soup love the boursin in here
Ik ben dol op asperges, al eet ik ze liever gewoon gekookt met een ei dan in soepvorm.
cheese!miam! awesome recipe!