At the moment I am very busy, new job, old job, finishing my thesis and doing household chores… This means I didn’t really notice easter coming up and doing some cooking. Although I really love being in the kitchen and tweaking dishes to perfection.. I also like it sometimes when I am handed the ingredients and can start the cooking right away. Here comes our grocery store called the Albert Heijn to the rescue with their pre-packaged meal preparation packages. They have different varieties but in this case all the ingredients + the recipe I needed for asparagus soup where already included, easy, simple, loving it so far! 🙂 It takes quite some time to make this soup so it definitely qualifies as a Sunday and/ or holiday dish. The taste was also great and I never made asparagus soup before. This means I will definitely be trying their other meal packages in the near future.
- 500 gr white asparagus
- 2 shallots
- 1 small potato
- Fresh parsley
- 1 liter of vegetable stock
- 50 ml cooking cream
- 25 gr of butter or olive oil
- 1 tsp curry powder
- Peel the asparagus and cut the bottoms away. Keep the peels separate for the stock. Chop the peeled asparagus in pieces of about 2cm (1 inch). Peel and chop the shallots and the small potato in small pieces.
- Heat the butter in a soup pan and fry the onions with the curry powder for about 2 minutes. Add the asparagus peels and vegetable stock. Heat it up until it boils, cover the pan with a lid and let it simmer for about 30 minutes.
- Poor the stock through a sifter in a clean pan. Press as much moisture out of the peels as possible. Add the pieces of asparagus and potato to the stock and boil the soup for another 15 minutes on a low temperature.
- Scoop half of the pieces of asparagus out of the pan and mash them in a blender.
- Poor the pieces of asparagus back into the pan with 50ml of cooking cream. Taste the soup and add extra seasoning if necessary. Serve the soup in plates and garnish with the parsley.