This asparagus soup with bacon, egg and parsley is full of flavour. Wonderfully creamy without adding cream.
The main thing:
Made by Véronique
Published at 2023-06-29, this recipe is for 4 people and takes 1 hour.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 29-06-2023
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Peel the white asparagus. Feel with your fingers to ensure that you have not missed any areas, as asparagus peel is stringy to eat. Cut off about 2 cm from the bottom and put the asparagus spears in cold water to prevent them from discolouring.
Place the asparagus peelings and ends in a large pan and fill it with cold water. Add a knob of butter and salt to make a tasty stock and bring to a boil. After about 15 minutes, remove the asparagus peelings and ends from the water.
Meanwhile, boil 4 eggs for about 8 minutes. Wash the fresh parsley and chop it finely. Cut the peeled white asparagus into pieces of about 3 cm and set aside the tips.
Melt butter in a large pan and then add 80 grams of flour in one go. Let the roux cook gently for a few minutes to remove the floury taste.
Gradually pour in 1. 5 litres of the asparagus stock, stirring constantly with a whisk. Bring to a boil and then add half of the asparagus pieces. Once they have softened, purée the soup as smoothly as possible with a regular blender or stick blender.
You can opt to cook all the asparagus pieces at once and not purée the soup. It will be a little thinner, but still just as tasty.
Cook the asparagus heads and the rest of the asparagus pieces in the puréed soup until tender, then season the soup with salt and pepper.
While the soup is cooking, fry the bacon until crispy in a small frying pan. Peel the eggs and mash them into small pieces with a fork.
Serve the asparagus soup with bacon, egg and finely chopped parsley. Enjoy your meal!
Can I make asparagus soup from thick white asparagus?
Yes, you can make asparagus soup from thick asparagus. It is best to cut them into smaller pieces and not to purée them. Thick asparagus are rather stringier than thin asparagus.
Can I make this soup vegetarian?
Yes, you can replace the bacon with something else crunchy, such as croutons.