Asparagus Soup

A creamy soup with a decadant Asparagus flavor.

  • Preparation Time:
  • Cooking Time:
  • Good for: 12-15


5 lb Asparagus
4 Shallots
3 T minced Garlic
1/3 cup Chicken Base
2 T +1t Sugar
4 cups Water
1 T white Pepper
1 qt heavy Whipping Cream
1/2 cup-1 cup Roux

Asparagus Soup


Cut off the tips of the asparagus and dice into small pieces. Put in a pan of boiling water and boil for two minutes with the 1 t of sugar. Strain and put in an ice bath until cold. Strain again and set aside.

Chop off the woody ends of the asparagus and throw away. Fill a stock pot with the asparagus and cover with water, boil for 30-40 minutes. Turn off and juice the asparagus using an electronic juice extracter. Saute the shallots and garlic put into a clean stock pot. Using your hands squeeze the juice out of the pulp and add juice to the shallot mixture. Add chicken base, white pepper, and the rest of the sugar to the stock pot. Bring to a boil and add roux until it thickens to the desired thickness. Strain into another pot, bring back to a boil and add cream. Dish the soup into cups and sprinkle the asparagus tips on top.

To Make Roux:
1 cube butter per cup of flour. Saute until flour taste is gone stirring frequently but not brown.