Crusty Creamy White Asparagus Soup
From: Suzanne, Trois-Rivieres, Quebec, Canada
Comments: A beautiful soup, a great beginning to a festive meal.
Green asparagus tips can be used instead of white asparagus spears.
The soup can be prepared ahead of time and refrigerated overnight; bake soup when ready to serve.
Servings: 4
  • 1 pound [454 g] fresh white asparagus spears, peeled
  • 3 tablespoons [45 g ] butter
  • 2 French shallots, chopped
  • 2 cups [500 mL] vegetable broth
  • 2 cups [500 mL] chicken broth
  • 1 cup [250 mL] 35% cooking cream
  • 1 teaspoon [5 mL] white truffle oil [optional]
  • 1 pound [454 g] flaky pastry dough
  • 1 egg, beaten
  • Salt and pepper, to taste
  • Preheat oven to 425°F [220°C].
  • Reserving 2 whole asparagus spears, cut remaining asparagus spears into short pieces.
  • Melt butter into a large casserole.
  • Soften chopped French shallots over medium heat for 5 minutes.
  • Add asparagus, pieces and whole; soften stirring for 2 minutes.
  • Set whole asparagus spears aside; reserve.
  • Pour vegetable broth and chicken broth into casserole.
  • Bring to a boil, lower heat and leave to simmer slowly for 30 minutes.
  • Remove casserole from heat; pour mixture into the bowl of a food processor.
  • Puree until really smooth.
  • Salt, pepper, pour in cream and, if desired, white truffle oil; mix.
  • Laddle soup into 4 individual oven-safe bowls.
  • Arrange bowls onto a baking sheet.
  • Roll flaky pastry dough.
  • Cut in 4 rounds, a little large than the opening of the bowls.
  • Top bowls with dough sealing the edges all around the top of each bowl using a little of the beaten egg.
  • Using a small knife, cut a slit in the middle of dough of each bowl.
  • Brush dough with remaining beaten egg.
  • Bake soups into preheated oven for approximately 25 minutes, until dough is golden and swollen.
  • Remove baking sheet from oven.
  • Cut reserved asparagus spears into short pieces; use to nicely decorate the middle of dough on top of each bowl.
  • Serve immediately.