Creamy White Asparagus Soup
Asparagus season is something to celebrate. This creamy soup makes the most of fresh white asparagus: the fragrant cooking water becomes the base, chickpea flour gives a silky body with no wheat flour at all, and egg yolk with cream lends the soup its irresistibly velvety character. An elegant dish that comes together quickly and easily, and truly makes the most of the short asparagus season.
Ingredients
- 500 g fresh white asparagus
- 700 ml water
- 40 g butter, divided: some to sweat the flour, the rest stirred in at the end
- 2 tbsp chickpea flour, also sold as gram flour or besan
- 125 ml cream
- 1 tbsp chicken stock, instant stock or stock powder
- 1 egg yolk
- sugar, a pinch for the cooking water
- salt and pepper, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 195 kcal | 780 kcal |
| Carbohydrates | 8 g | 32 g |
| Protein | 5 g | 20 g |
| Fat | 15 g | 60 g |
| Fibre | 2 g | 8 g |
| of which sugar | 3 g | 12 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Peel the asparagus and cut into pieces. Bring a pan of salted water with a pinch of sugar to the boil, then cook the asparagus for about 15 minutes, until just tender. It's done when a knife slides in easily with only slight resistance.
- Drain the asparagus, catching the cooking water in a separate bowl. Lift out the asparagus pieces and set aside.
- Melt some of the butter in the pan. Add the chickpea flour and sweat briefly.
- Gradually pour in the reserved asparagus water, stirring constantly. Stir in the chicken stock and bring everything to the boil.
- In a bowl, whisk the cream with the egg yolk, then stir the mixture into the soup. From this point on, do not let the soup boil.
- Add the remaining butter to the soup and let it melt. Season with salt and pepper.
- Return the asparagus pieces to the soup. Garnish with fresh parsley if you like, and serve.
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Nutrition facts per serving (estimate)
| Calories | 195 kcal |
|---|---|
| Carbohydrates | 8 g |
| Protein | 5 g |
| Fat | 15 g |
| Fibre | 2 g |
| of which sugar | 3 g |
Frequently asked questions
Can I freeze this asparagus soup?
Because the soup contains egg yolk and cream, freezing isn't recommended, as it can split when thawed. It tastes best made fresh.
Why use chickpea flour instead of wheat flour?
Chickpea flour makes the soup naturally gluten-free while still giving a silky body, with a little more protein than classic wheat flour.
How do I know when the asparagus is done?
The asparagus is tender-crisp when a knife slides into a piece easily but with a little resistance. This usually takes about 15 minutes.
Can I use green asparagus instead of white?
Yes, green asparagus works well too. It doesn't need peeling and has a slightly shorter cooking time of about 8 to 10 minutes.
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