The recipe for this simple and really quick asparagus cream soup with roux, herbal salt and almonds topping was the result of a rainy day, with lust for cream soup was no cream at home... (directly to the recipe)
... It was green asparagus in the fridge and a rainy day. That's why I had a taste for a cream soup, but was too lazy to go shopping for cream, sour cream or the like. The smoked almonds went into the pot because a pack of it has stood next to the stove.
For a white roux, I've just had the right things at home and therefore I made the soup more or less "old school", like grandma would do it. (But she would also add cream or sour cream)
What is a roux?
Roux is used in cooking to bind sauces and soups. A white roux is used for lighter soups and sauces. Darker roux like blond or brown roux is cooked longer and used for darker dishes or sauces with a stronger flavour.
How to make white roux:
Melt butter in a saucepan, careful not to let it brown. Add about the same amount of wheat flour to the butter and mix with a whisk until it is a smooth, uniform mixture. Cook for 1-2 minutes on low to medium heat, while steadily mixing with a whisk. The roux should not get brown. Mix the roux with a cold liquid like milk or soup.
On this pic you can see how the white roux looked like, once the milk was mixed in:
You may also like the following of my recipes:
Zucchini cream soup with croutons
5 favorite salads at the Viennese Heuriger
Beef Salad with green asparagus and fruity dressing
Here comes the recipe for the asparagus cream soup
QUICK ASPARAGUS CREAM SOUP WITH ROUX AND SMOKED ALMONDS
Zutaten
- 500 g green asparagus
- 500 ml water
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- ½ cup milk
- herbal salt
- smoked almonds
Anleitungen
- Wash asparagus and cut off the tips. Put aside, these are added to the soup later. Roughly cut the rest of the asparagus into pieces.
- Put asparagus in a saucepan with water and cook for about 5 minutes. (Use hot water from a water heater to speed it up)
- Meanwhile, melt the butter in a pan. Add the flour and stir with a whisk on medium heat for about 1-2 minutes until it is a smooth mixture. Add cold milk and stir until a thick sauce is formed. Remove from stove.
- Purée asparagus and water with a blender. Pour the roux into the soup and stir well with the whisk (or blender). Season with herbal salt as desired.
- Serve with raw asparagus tips and smoked almonds.
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