Homemade asparagus broth with fresh chervil and brown shrimp… This crunchy white asparagus soup recipe is a Belgian delight!
This white asparagus soup recipe is actually a kind of ’leftover’ soup to be very honest, believe it or not. Because for this soup we are only going to use the asparagus skins that you peeled and the bottom bits of the asparagus too.
What remains is a perfectly trimmed and cleaned white asparagus, ready to use in another dish!
Do you need some recipe inspiration for those?
I have quite a couple of white asparagus recipes up my sleeve here.
And how about my white asparagus with smoked salmon and a creamy dill bernaise sauce? I also like my shrimp salad asparagus, that’s the same kind of grey or brown shrimp that I also add to this fresh chervil soup by the way.
Belgian Chervil & White Asparagus Soup Recipe
This soup recipe is the perfect starter for your asparagus main course. How great is it to turn stuff you would throw out anyway into an extra meal!
Just add chicken or vegetable stock, a little garlic and fresh chervil. Plain and simple. For me the this soup means that summer has arrived.
White asparagus are at their best in June if you ask me.
Depending on the warm weather the thickness and the flavor of the asparagus and the price can differ quite a bit. In my hometown here €7 to €9 ($9,5 to $12) per kilo is a bargain. But I’ve seen them once at €17 ($23) per kilo… Because of the bad weather and that results in thinner asparagus.
If that’s the case then I suggest you buy them next time.
Are you looking for another soup packed with Belgian ingredients?
Then also check out my endive and beer soup with trappist cheese toast and brown shrimp!
- 16 fresh white asparagus
- 4 cups vegetable stock (920 ml)
- 2 garlic cloves unpeeled
- a handful fresh chervil
- a handful grey North Sea shrimp
- 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 soaked and drained asparagus chunks.
- Chop the fresh chervil finely and add it to the soup as well.
- 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.