Vegan asparagus soup with hazelnut parsley topping

Welcome back asparagus... where have you been all the time? Today we show you our favorite recipe for vegan asparagus soup, even if Julia doesn't like white asparagus. Get some white wine, parsley, and roasted hazelnuts, and you will serve anything else than a boring soup. And guess what, it's the first asparagus soup Julia liked, yesss!

Vegan asparagus soup with hazelnut parsley topping

4 servings
60 minutes

Ingredients

  • 1 kg (35.2 oz) white asparagus
  • 1/2 tsp salt
  • 1 tsp white sugar
  • 50 g (0.25 cups) butter
  • 50 g (0.4 cups) flour
  • 150 ml (0.6 cups) vegan cream
  • 2-3 tbsp lemon juice
  • vegan white wine
  • pinch of nutmeg
  • salt, pepper, sugar

hazelnut parsley topping

  • 20 g (0.7 oz) fresh parsley
  • 100 g (3.5 oz) hazelnuts
  • 100 ml (0.4 cups) olive oil
  • 1/2 garlic clove
  • 2 tbsp fresh lemon juice
  • salt & pepper

Instructions

Vegan asparagus soup
  1. Peel white asparagus. Lightly bend them at the ends, and they will automatically break at the point where they are not woody anymore. Reserve peels and ends. Cut asparagus in pieces to the size of a thumb.
  2. Heat 2 liters (8 cups) of water in a big pot, add 1/2 tsp salt and 1 tsp sugar and cook asparagus peels and ends for 25 minutes.
  3. Now throw away the peels and ends, but collect the water.
  4. Transfer water back to the pot and cook the “good“ asparagus pieces for 15 minutes or until soft.
  5. Collect asparagus pieces and set aside. Keep the water again.
  6. Melt vegan butter in a large saucepan over medium-low heat. Add flour and keep stirring for 2 minutes. Deglaze with white wine and continue whisking until smooth.
  7. Little by little add asparagus water and keep stirring all the time.
  8. Add vegan cream and season to taste with lemon juice, salt, pepper, more sugar, and nutmeg.
  9. When the consistency is right, add asparagus pieces and simmer for 1 more minute.

Hazelnut parsley topping

  1. Wash parsley.
  2. Toast hazelnuts in a pan without oil for 4-5 minutes.
  3. Allow to cool and remove shells.
  4. Transfer hazelnuts, parsley, garlic clove, lemon juice, oil, salt and pepper in a blender. Blend until finely chopped and smooth.
  5. Serve asparagus soup with hazelnut parsley topping.
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