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Creamy White Asparagus Soup Recipe with Hazelnuts + Brown Butter

Creamy White Asparagus Soup Recipe with Hazelnuts + Brown Butter Bliss

This Creamy White Asparagus Soup with Hazelnuts and Brown Butter is a luxurious, dietary-friendly starter perfect for spring.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 bunch White Asparagus Fresh and fat for the best flavor.
  • 2 cups Milk Use lactose-free, soy, or oat milk as substitutes.
  • 2 tablespoons Unsalted Butter Or vegan butter or olive oil.
  • 1 teaspoon Xanthan Gum Optional thickening agent.
  • 1 teaspoon Salt Season to taste.
  • 1 tablespoon Lemon Juice Enhances flavor.
For the Garnish
  • 2 tablespoons Chives Freshly chopped.
  • 1/4 cup Hazelnuts Peeled and toasted.

Equipment

  • Pot
  • Blender
  • Baking Sheet
  • Vegetable peeler

Method
 

Preparation
  1. Peel the white asparagus, removing the tough outer skin, and trim the ends.
  2. Simmer the asparagus trimmings with milk in a pot over medium heat for about 2 minutes.
  3. Chop the peeled asparagus into small pieces and strain the warm milk.
  4. Add the chopped asparagus back into the reserved milk and gently boil for about 10 minutes.
  5. Toast the hazelnuts in the oven at 375°F (190°C) for about 7 minutes.
  6. Brown the butter in a pan over medium heat until fragrant.
  7. Blend the softened asparagus from the milk with half of the reserved milk until smooth.
  8. Season the soup with salt, xanthan gum (if using), lemon juice, and most of the brown butter.
  9. Garnish with reserved brown butter, chopped chives, and toasted hazelnuts before serving.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 18gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Optional: Drizzle with additional olive oil for an extra touch of richness. Store in an airtight container for up to 5 days in the fridge or freeze for up to 6 months.

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