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The family recipe: Hearty white-asparagus soup

Some recipes are already years old and tastes perhaps precisely because of the nostalgia as well. NU.nl asks her readers to special recipes from their family. This week tells Caroline Neela Fritzsche (31) from Neerijnen about the white asparagus soup from her mother.

When her parents on 1 June 1976 married,, and they had asparagus for dinner. That was certainly at that time was a real luxury product, says Fritzsche. From then on, they ate of the ‘white gold’ every year on 1 June.

A splash of coffee creamer

The asparagus were still in a different way prepared. Favorite Fritsche is the white-asparagus soup. “I’m crazy about asparagus. Especially if they are very soft. Such as in this soup.”

Her mother made the soup by bouillon to make the water of boiled asparagus and the peelings. “And at the end she adds a splash of coffee creamer.”

Fritzsche has the recipe been modified slightly: the evaporated milk is replaced by single cream. “To make the soup a bit thicker, I butter and flour added to it. I also do some herbs and cream.”

They try the tradition is still maintained. If the asparagus around 1 June in the offer, she knows what she is going to make. “I still think it’s really a treat.”

Ingredients

  • 500 grams asparagus
  • 1 liter of water
  • 2 cubes of vegetable broth
  • 50 grams of unsalted butter
  • 50 grams of flour
  • 80 to 100 ml of single cream
  • Flat leaf parsley
  • Chives
  • Spring onion
  • Pepper and salt

Method of preparation

  • Peel the asparagus. Throw the skins away. Cut the bottom 2 inches off. Cut the asparagus in pieces and put it with the peel in a pan with 1 litre of water.
  • Add the beef cubes and then put the pan on the fire. As soon as the water boils, put on low heat and leave for 20 to 25 minutes to simmer.
  • Take a sieve and place it on a deep dish where all of the broth. Strain the broth so that the skins and aspergestukjes are separated.
  • Now take out the pieces of asparagus to be careful – because they are soft from the sieve. Now you can peel or throw away. Add the pieces of asparagus with the broth. Now you can set the broth back in the pan and the whole thing with a hand blender blend or in a blender crushing.
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