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Green asparagus soup (traditional method & Thermomix)

Prep Time 15 min mins
Cook Time 20 min mins
Total Time 35 mins
Racing: , , ,
Difficulty: Easy
Servings: 4
Description

Spring finally heralds the season for asparagus, a delicate vegetable that I particularly enjoy cooking with. After sharing my ham and asparagus parcels and Parisian salad on the blog, today I'm offering you a creamy green asparagus soup. This elegant soup can be served as a sophisticated starter or as a light and comforting meal.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 450 g green asparagus ((without the heads, cut into 3 cm pieces, set aside the heads for decoration))
  • 40 g of butter
  • ½ tsp of sugar
  • 800 g water
  • 1.5 cube vegetable stock
  • 40 g of Maïzena (or starch)
  • 50 g fresh cream
  • 1/2 lemon (juice)
  • Pepper
  • Crushed chilli ((optional for finishing))
Instructions
  1. 1
    TRADITIONAL METHOD
    Traditional preparation
    1. If you wish to use the asparagus tips as a garnish, cut them into 3 cm pieces, steam them briefly or cook them in a little boiling salted water, then set aside.
    2. Cut the rest of the asparagus into pieces.
    3. Melt the butter in a saucepan, add the asparagus and sugar and sauté for 5 minutes over a low heat.
    4. Add the water and stock, bring to the boil, cover and simmer for about 15 minutes.
    5. Blend until smooth.
    6. Mix the cornflour with 6 tablespoons of hot soup, then pour back into the saucepan. Bring briefly to the boil, stirring continuously.
    7. Stir in the crème fraîche, lemon juice and pepper. Adjust the seasoning.
    8. Serve hot, garnished with the reserved asparagus tips and, if desired, crushed chilli pepper.

    THERMOMIX® METHOD
    Preparation with the Thermomix
    1. Place the asparagus pieces (without the tips), water, stock, butter and sugar in the Thermomix bowl.
    2. Place the asparagus tips in the cooking basket, insert into the bowl and cook for 12 minutes/100°C/speed 1.
    3. Remove the cooking basket and keep the asparagus tips warm.
    4. Add the cornflour, cream, pepper and lemon juice to the bowl, then blend for 20 seconds / speed 8.
    5. Simmer for 5 minutes / 95°C / speed 1.
    6. Serve the soup hot with the reserved asparagus tips and a little crushed chilli.
Read it online: https://auxdelicesdecaroline.com/en/recipe/veloute-aux-asperges-vertes-methode-traditionnelle-thermomix/