High above the Rhine River, with vineyards stretching into the horizon, I discovered the magic of white asparagus. A staple of springtime menus in Bonn, this elegant vegetable shines in a velvety soup. Each spoonful is a taste of tradition, infused with the freshness of garden herbs.
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White Asparagus Soup with Fresh Garden Herbs
Creamy and delicately flavored, this white asparagus soup is a celebration of spring’s finest produce. Infused with fresh herbs, it’s a light yet indulgent dish that showcases the subtle, nutty essence of this cherished European ingredient.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Soups
Ingredients
Scale
- 1 lb white asparagus, peeled and chopped
- 1 onion, finely chopped
- 2 tbsp butter
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives, parsley, and tarragon for garnish
Instructions
- In a large pot, sauté the chopped onion in butter until translucent.
- Add the peeled and chopped white asparagus, cooking for an additional 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer until the asparagus is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream, and season with salt and pepper to taste.
- Serve hot, garnished with fresh chives, parsley, and tarragon.
