why make this recipe
This soup is smooth, warm, and simple to make. It uses white asparagus for a mild flavor. Hazelnuts and brown butter add a nutty, rich finish. It works for a quick lunch or a light dinner.
introduction
This recipe makes a creamy white asparagus soup that tastes gentle but deep. It uses simple ingredients and a short cook time. If you like nutty treats, try the almond butter protein balls as a snack to go with the soup.
how to make A Creamy White Asparagus Soup Recipe with Hazelnuts + Brown Butter
- Peel the white asparagus from top to bottom. Cut about 1 inch (3 cm) off the bottom and keep the trimmings.
- Put the asparagus trim in the milk. Bring the milk to a simmer. Let it simmer gently for two minutes, then turn off the heat. Save the milk after straining the trim.
- Chop the peeled asparagus into small pieces.
- Add the chopped asparagus to the saved milk. Bring to a boil, then simmer gently about 10 minutes. Stir now and then so it does not burn.
- Toast the hazelnuts in the oven for about 7 minutes at 190°C / 375°F until golden brown. Roughly chop and set aside.
- Brown the butter in a small pan over medium heat. Stir often. Remove from heat once it smells nutty. Keep a little for garnish.
- When the stalks are soft, scoop them into a blender. Add half of the milk first. Blend on low until the blender runs smoothly, then add more milk to get the texture you like.
- Add the salt, xanthan gum (if using), lemon juice, and most of the brown butter. Blend on high until smooth. Taste and add black pepper to your liking.
- Serve with the reserved brown butter, chopped hazelnuts, and fresh chives on top.
Ingredients :
- 800 g white asparagus
- 800 ml milk (or lactose-free milk, soy or oat milk)
- 50 g butter, unsalted (or vegan butter or olive oil)
- 1/16 tsp xanthan gum (optional)
- ½ tsp salt (to taste)
- ¼ pc lemon, juiced
- Black pepper (to taste)
- ¼ bunch chives
- 1 handful hazelnuts (peeled)
- Brown butter (from the 50 g butter)
Directions :
- Peel the white asparagus top to bottom as shown in the picture. Once they are peeled, remove about 1 inch (3cm) off the bottom with a knife.
- Add the asparagus trim to the milk and bring to a simmer. Gently simmer for two minutes and then turn off the heat.
- Chop the white asparagus into little pieces.
- Strain the asparagus trim from the milk and save the milk.
- Add the freshly cut white asparagus to the milk. Bring to a boil and gently simmer for about 10 minutes. Stir with a spatula from time to time to make sure it doesn’t burn.
- Toast the hazelnuts in the oven for about 7 minutes at 190°C/ 375°F or until golden brown.
- Brown the butter in a small pan by heating it gently over medium heat and stirring frequently. Remove from the heat once it smells delicious and nutty.
- Once the white asparagus stalks are soft, scoop these out of the milk and into the blender. Add half of the milk to start and blend on low speed until it catches in the blender. Add more milk until you get to your desired consistency.
- Add the salt, xanthan gum, lemon juice and brown butter (save a little brown butter for the garnish) and continue to blend on high until smooth.
- Garnish the soup with the reserved brown butter, some fresh chives and roughly chopped toasted hazelnuts. Enjoy!
how to serve A Creamy White Asparagus Soup Recipe with Hazelnuts + Brown Butter
Serve hot in shallow bowls. Spoon the reserved brown butter on top. Sprinkle chopped hazelnuts and chives. Add a crack of black pepper. A slice of crusty bread fits well.
how to store A Creamy White Asparagus Soup Recipe with Hazelnuts + Brown Butter
Cool the soup to room temperature. Put it in an airtight container. Keep in the fridge for up to 3 days. Reheat gently on low heat and stir so it does not stick. Do not freeze the soup with cream or milk-based texture; thawing can change the texture.
tips to make A Creamy White Asparagus Soup Recipe with Hazelnuts + Brown Butter
- Peel the asparagus well to avoid tough skin in the soup.
- Use gentle heat when simmering so the milk does not boil over.
- If you use xanthan gum, add very little. It thickens fast.
- Blend carefully and in batches if needed to avoid overfilling the blender.
- Save some brown butter for garnish to boost the final flavor.
variation (if any)
- Make it vegan: use plant milk and olive oil instead of butter. Brown olive oil gently for a nutty touch.
- Add potato: one small potato adds thickness and body. Cook with the asparagus.
- Swap hazelnuts for toasted almonds or walnuts if you prefer.
FAQs
Q: Can I use green asparagus instead of white?
A: Yes. Green asparagus works but has a stronger taste. Adjust lemon and salt to balance.
Q: Can I make this soup ahead?
A: Yes. Make the soup and cool it. Store in the fridge up to 3 days. Reheat on low heat.
Q: What is brown butter and why use it?
A: Brown butter is butter cooked until it smells nutty and turns light brown. It adds a deep, rich flavor to the soup.
Q: Do I have to use xanthan gum?
A: No. It is optional. Use it only if you want a thicker, silkier texture.
Q: How can I make the soup smoother?
A: Blend longer and strain through a fine sieve if you want extra smoothness.
Creamy White Asparagus Soup with Hazelnuts and Brown Butter
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: French
- Diet: Vegetarian
Description
A smooth and creamy white asparagus soup with a nutty finish from brown butter and hazelnuts, perfect for a quick lunch or light dinner.
Ingredients
- 800 g white asparagus
- 800 ml milk (or lactose-free, soy, or oat milk)
- 50 g unsalted butter (or vegan butter or olive oil)
- 1/16 tsp xanthan gum (optional)
- ½ tsp salt (to taste)
- ¼ pc lemon, juiced
- Black pepper (to taste)
- ¼ bunch chives
- 1 handful hazelnuts (peeled)
- Brown butter (from the 50 g butter)
Instructions
- Peel the white asparagus from top to bottom.
- Cut about 1 inch (3 cm) off the bottom and keep the trimmings.
- Put the asparagus trim in the milk. Bring to a simmer and let simmer gently for two minutes. Turn off the heat and save the milk after straining the trim.
- Chop the peeled asparagus into small pieces.
- Add the chopped asparagus to the saved milk. Bring to a boil, then simmer gently for about 10 minutes, stirring occasionally.
- Toast the hazelnuts in the oven for about 7 minutes at 190°C (375°F) until golden brown. Roughly chop and set aside.
- Brown the butter in a small pan over medium heat, stirring often until fragrant. Remove from heat, reserving a little for garnish.
- Scoop the softened asparagus into a blender. Add half of the milk and blend on low until smooth, adding more milk to achieve desired texture.
- Add the salt, xanthan gum (if using), lemon juice, and most of the brown butter. Blend on high until smooth, and adjust seasoning with black pepper.
- Serve warm, garnished with reserved brown butter, chopped hazelnuts, and fresh chives.
Notes
Cool leftovers to room temperature and refrigerate for up to 3 days. Do not freeze, as thawing may alter the texture.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
