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Soupe d'asperges à la hollandaise - En-tete

Asparagus Soup with Hollandaise

This velvety soup combines asparagus cooking water with a buttery hollandaise sauce, garnished with pieces of asparagus and fresh herbs.
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Cook Time: 30 minutes
Total Time: 30 minutes
Course: Soups and broths
Cuisine: French
Servings: 4 servings
Author: Marc Winer

Ingredients

  • 1 litre asparagus cooking water obtained by cooking 500 to 750 grams of asparagus
  • stock powder enough for 1 litre
  • 2 asparagus spears cooked
  • 6 egg yolks
  • 300 g butter (from grass-fed cows) or clarified butter
  • The juice of one lemon
  • chives (fresh) for garnish
  • parsley (fresh) for garnish

For a low-histamine version

  • 4 tablespoons white vinegar or apple cider vinegar NO lemon

Procédé

Before you start

  • After cooking 500 to 750 grams of asparagus, you will have about a litre of cooking water (with the peelings and ends still in it). Use this water immediately for the soup, or refrigerate it overnight. In that case, leave the peelings and ends that cooked with the asparagus in the liquid.
    1 litre asparagus cooking water
  • You have probably also set aside 2 or more asparagus spears: use them only once the rest of the soup is ready.
    2 asparagus spears

Stock

  • Strain the cooking water to remove all the peelings and ends.
  • Bring the cooking water to the boil with the stock powder. Then reduce the heat: the stock should be hot, but not too hot (just a little above serving temperature).
    stock powder

Hollandaise sauce

  • Melt the butter in a small saucepan. Let it foam a little, but do not let it brown. Allow it to cool slightly, making sure it stays warm and liquid.
    300 g butter (from grass-fed cows)
  • Separate the egg yolks from the whites. Do not use the whites. Put the yolks in the immersion blender beaker and add the lemon juice or vinegar.
    6 egg yolks, The juice of one lemon, 4 tablespoons white vinegar or apple cider vinegar
  • Blend with the immersion blender in the beaker until the yolks thicken and turn pale. Then slowly add the butter while continuing to blend.
  • Add a little stock to the sauce (to bring their temperatures closer together). Then stir the sauce into the stock in several additions.
  • Cut the reserved asparagus into pieces. Divide the soup among 4 soup plates, then divide the asparagus pieces among the plates. Garnish with chives and parsley.
    chives (fresh), parsley (fresh)

Notes

Equipment: stockpot, saucepan and bowl, immersion blender.
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