Recipe of the month: White Asparagus Soup

It is that time of year again for fresh “White Asparagus Soup“

This recipe for white asparagus soup is a delicious and refined dish that is perfect for spring. This soup is made from fresh white asparagus, which has a mild and delicate flavor. The recipe for white asparagus soup is simple yet surprisingly flavorful.

The secret to the taste of white asparagus soup lies in the preparation of the asparagus. By first peeling the asparagus and then briefly cooking them in broth, they retain their subtle flavor and texture. Subsequently, the asparagus is puréed into a creamy soup, which is seasoned with herbs such as parsley and a touch of lemon juice.

What makes this soup so delicious is the combination of the delicate flavor of the asparagus with the savory broth and the fresh herbs. The result is a light and refined soup that is perfect as an appetizer or as a light meal, such as lunch. Try it yourself and enjoy the taste of spring in a bowl of soup!

The asparagus season 

Asparagus is available again in the Netherlands from early February to late June. Previously, the Dutch asparagus season ran from the end of April to the end of June. Fortunately, asparagus is now available from the beginning of February, and the quality of this Dutch white gold is very good.

Did you know that asparagus acts as a prebiotic for our gut? 

What does this mean..?? It means that asparagus feeds the good bacteria (prebiotics) in our gut. They ensure that these bacteria thrive and increase in number. So, besides being incredibly tasty, eating asparagus is also very healthy for your gut. Yet another extra reason to do this recipe to make and put on the table at home.

Ingredients for 4 people:

• White asparagus (1000 grams), peeled and trimmed
• Generous pinch of salt or stock cube (3 grams)
• 1 liter of water (1000 ml)
• Cream (250 ml)
• Milk (250 ml)
• 1 tablespoon (20 ml) basic dressing
• Mace (10 grams)
• Chives, finely chopped (10 grams)
• Parsley, finely chopped (15 grams)
• A dash (10 ml) of fresh lemon juice

Preparation method:

1. Make a broth from the asparagus peels and ends with salt (stock cube), mace, and water.
2. Let steep for 15 minutes and strain the broth. 
3. Set four asparagus spears aside. 
4. Cut the rest of the asparagus into coarse pieces. 
5. Cook them in the broth for 5-8 minutes until tender. 
6. Puree with an immersion blender and then add the cream and milk. 
7. Season with salt, pepper, and lemon juice and let it reduce slightly. 
8. Peel the four reserved asparagus spears into thin ribbons with the vegetable peeler. 
9. Dress them with the basic dressing and chives just before serving. 
10. Pour the soup into the bowls. 
11. Form the asparagus ribbons into a ball with your hands and place it in the center of the soup.
12. Finally, sprinkle some parsley over it.

Bon a Petit! 

NOTE! To make it easy to log this dish into your food diary, we have included it again in our own RWIJK GYM nutrition app. This dish can be found under “My meals” under the name “ RWIJK GYM white asparagus soup ”. 

Nutritional value per serving (soup bowl) of 400 ml.

Kilocalories: 116 kcal
Carbohydrates: 9 grams (EN% 31)
Proteins: 4.1 grams (EN% 14)
Fats: 6.6 grams (EN% 51)