You have to try this amazing white asparagus soup recipe with Corn! It is the perfect early summer recipe, that everyone will enjoy!
Try this White asparagus soup recipe with corn it will definitely be something to remember. This is the perfect late spring to early summer dish that combines two amazing products, corn and white asparagus! This recipe really comes from nothing more than I really had very little in the refrigerator and not wanting to run to the store for anything. This recipe is really about what you can make from about 5 or so ingredients.
If you have a few things like stock in your freezer or pantry, and few ingredients laying around like onions and garlic then you have the base for many different options. I had the corn and the white asparagus but didn't have really enough of either to make a huge impactful meal so I decided to combine the two.
The end product was really amazing and easy. In a little over an hour you can easily make this fantastic corn and white asparagus soup recipe. I hope you enjoy
Corn and White Asparagus Soup
White asparagus soup
- 2 bunches white asparagus (1/2 of the tops removed and saved for garnish)
- 1 whole onion (sliced)
- 1 garlic clove
- 32 oz chicken stock (or vegetable or asparagus stock)
- 3 tbsp butter
- 2 tbsp olive oil
- 1 salt (to taste)
- 6 ears corn (corn cut off the cob and reserve for soup (cob break in half for stock))
- 6 cups water
Corn Soup (puree)
- 1/2 amount corn ((3 ears worth of corn kernels))
- 2 cups corn stock
- 2 tbsp butter
- 1 salt (to taste)
- 1/2 cup green onion (chopped)
- 1/2 bunch white asparagus (tops blanched )
- 3 tbsp olive oil
For the White Asparagus Soup
Take the white asparagus bunch and cut off the bottom eighth of the stalks if they are hard and woody. Traditionally you would peel the stalks of the asparagus but if you want to skip this step you can. Take one bunch and cut the tops about one inch in length, blanch and reserve for the garnish. The rest of the asparagus you can cut into half inch pieces.
In a soup pot on medium high heat, add butter, olive oil, sliced onions, chopped asparagus, and one tsp of salt. Stir for 5 seconds and then cover the pot with a lid. Turn down to medium. Shake the pot every 2 minutes keeping the lid on. (Check out video below on how to sweat onions). Do this for about 8-10 minutes. Then add the chicken stock and bring to a boil. Turn down to a simmer and cook for 20-25 minutes with the lid on.
Take the lid off, and pour everything into a vitamix. Place the lid on the blender, puree the soup until smooth, making sure you start off on a low setting because of the heat (note. When trying to puree sauces or soups when hot, you have to pulse or start off the blender at a very low power and work your way up to full power. If you try to puree at full power when the liquid is hot, the pressure and heat will make the blender explode which as you know will be very bad.)
How to make corn stock
Take your ears of corn and shuck them if they already aren't peeled. Then in a bowl take one ear and stand it upright inside the bowl. Then take a knife and cut the kernels off the cob and the corn should all fall into the bowl instead of all over your countertop or cutting board. Continue the process until all the corn is off all the cobs.
Take your cobs and break them in half using your hands (shouldn't be too hard to do). Place them in a pot of water (6 cups) and bring to a boil. Turn down to a hard simmer and cook for 45 minutes or so until you have a little less than half the amount of water. Taste the stock or corn water and see if it taste like corn. If it does then turn it off. If it doesn't have much flavor keep cooking for another 15 minutes until you have about 2 1/2 cups of water/stock. Season with a pinch of salt
How to make corn soup (puree)
In a small pot add butter, half the corn and 1/2 tsp of salt. Cook for 4 minutes on medium high heat without browning. Then add 2 cups of the corn stock. Bring to a boil and then place everything in a vitamix. Puree until smooth, add a touch of corn stock if it is a bit too thick. Adjust the seasoning if need be with a pinch of salt and pepper.
Warm blanch asparagus tops and season. Then pour one ladle of each soup in the bowl. Place a few asparagus tops in each bowl on the asparagus side. Garnish with onions, pepper, and olive oil.