Print
Belgian Chervil & White Asparagus Soup Recipe
White asparagus soup recipe, homemade asparagus broth with fresh chervil...
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Calories per serving 142 kcal
Ingredients
- 16 fresh white asparagus
- 4 cups vegetable stock (920 ml)
- 2 garlic cloves unpeeled
- a handful fresh chervil chopped finely
- a handful grey North Sea shrimp
- pepper
- salt
Instructions
-
Carefully peel the white asparagus using a vegetable peeler.
-
Add all the asparagus skins to a large and high pan together with the whole garlic cloves and add the vegetable stock. Season with a little pepper and salt.
-
Bring all this to a rolling boil and then simmer the stock and the asparagus skins under a lid for 45 minutes. In the meantime chop off the bottom ends of the asparagus (about 1 inch or 2,5 cm).
-
Chop these bits in smaller chunks and soak them in some cold water (or they will change color) until needed later on. Use the peeled asparagus for another recipe (boiled, poached or steamed).
-
Once the asparagus skins have boiled enough, remove them with a slotted spoon together with the cooked garlic cloves and discard.
-
Bring the stock to a light simmer again. Check the seasoning and add extra pepper and salt to taste if necessary. Add the asparagus chunks and chopped chervil
-
Stir well and simmer for another 2 minutes. The asparagus chunks must still be crunchy. Take the pan off the heat and scoop the soup into bowls. Sprinkle with some brown shrimp. Serve hot.
