{"id":542,"date":"2025-06-04T06:19:42","date_gmt":"2025-06-04T06:19:42","guid":{"rendered":"https:\/\/elingea.com\/?p=542"},"modified":"2025-07-01T12:02:40","modified_gmt":"2025-07-01T12:02:40","slug":"homemade-white-asparagus-soup-with-fresh-parsley","status":"publish","type":"post","link":"https:\/\/elingea.com\/fr\/homemade-white-asparagus-soup-with-fresh-parsley\/","title":{"rendered":"Soupe d'asperges blanches maison au persil frais"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><div class=\"vc_row wpb_row vc_row-fluid vc_row-o-content-middle vc_row-flex wd-rs-650ad9cab3c5e\"><div class=\"wpb_column vc_column_container vc_col-sm-6 wd-enabled-flex text-left wd-rs-683ec5ef65a4d\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\t\t<div id=\"wd-6863cc7cb32e9\" class=\"wd-text-block wd-wpb reset-last-child wd-rs-6863cc7cb32e9 text-left\">\n\t\t\t<p><strong>Creamy and delicate, this homemade white asparagus soup highlights the gentle flavor of the vegetable and is refreshed with fresh parsley. A simple, yet sophisticated first course for all seasons.<\/strong><\/p>\n<p><b>Portions :<\/b><span style=\"font-weight: 400;\"> 4-6<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span> <b>Temps de pr\u00e9paration:<\/b><span style=\"font-weight: 400;\"> 15 minutes<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span> <b>Temps de cuisson :<\/b><span style=\"font-weight: 400;\"> 20 minutes<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span> <b>Dur\u00e9e totale:<\/b><span style=\"font-weight: 400;\"> 40 minutes<\/span><\/p>\n<h4><\/h4>\n<h4><b>Ingr\u00e9dients du produit<\/b><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500\u00a0<\/span><span style=\"font-weight: 400;\">g <strong>Elingea<\/strong> white asparagus, cleaned and cut into pieces<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1\u00a0<\/span><span style=\"font-weight: 400;\">small onion, finely chopped<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1\u00a0<\/span><span style=\"font-weight: 400;\">clove garlic (optional)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 tbsp. beurre<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1\u00a0<\/span><span style=\"font-weight: 400;\">tbsp olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">600 ml <span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">vegetable or chicken broth<\/span><\/span><\/span><\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 ml cream (or milk, for a lighter sauce)<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1\/2 bunch fresh parsley, finely chopped<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Salt &amp; freshly ground white pepper<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">A little lemon zest (optional)<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t<\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\t\t<div id=\"wd-6863cd3cbbf02\" class=\"wd-text-block wd-wpb reset-last-child wd-rs-6863cd3cbbf02 text-left\">\n\t\t\t<h4><b>Instructions:<\/b><\/h4>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Saut\u00e9ing<\/span><\/span><\/span>:<\/b><b><br \/>\n<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Heat the butter with the olive oil in a saucepan.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Add the onion (and garlic if using) and saut\u00e9 for 2\u20133 minutes until softened.<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Asparagus:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Add the asparagus and saut\u00e9 for another 2 minutes.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Pour in the broth and let it simmer for about 20 minutes, until it is well tender.<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Puree:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Beat the soup with an immersion blender until it becomes velvety.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Add the cream, season with salt and pepper and let it come to a boil.<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Parsley:<\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Just before serving, add the freshly chopped parsley.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">If desired, add a little lemon zest for freshness.<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<h4><b>Serving:<\/b><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Serve hot, with crusty bread or croutons.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Optional: A few drops of olive oil or cream for decoration.<\/span><\/li>\n<\/ul>\n\t\t<\/div>\n\t\t<\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"Creamy and delicate, this homemade white asparagus soup highlights the gentle flavor of the vegetable and is refreshed with fresh","protected":false},"author":1,"featured_media":545,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-542","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Homemade white asparagus soup with fresh parsley - Elingea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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