---
title: Asparagus Soup and Parmesan Custard
description: Asparagus Soup and Parmesan Custard
---

[CHEF LUDO’S RECIPES ](https://www.ludolefebvre.com/recipes)

# [Asparagus Soup and Parmesan Custard](https://www.ludolefebvre.com/recipes/asparagus-soup-and-parmesan-custard)

 Written by [ludo lefebvre](https://www.ludolefebvre.com/recipes/author/ludo-lefebvre) | Dec 21, 2020 11:28:49 PM

## INSTRUCTIONS

### ASPARAGUS SOUP

 Place the trimmed asparagus in an ice bath for a minute first.  This pre-treatment helps keep the green color. 

Reserve as many asparagus tips as you would like as garnish and cook the asparagus pieces in a large pot of boiling salted water until very tender but still green, about 6 minutes.  Drain and transfer the asparagus to a large bowl of ice water to stop the cooking process.

   
Working in batches, puree the remaining tips and pieces in a blender until smooth, adding about 3 tablespoons of the ice water to each batch to help form a puree. With the machine running, drizzle 1/3 cup extra virgin olive oil through the feed tube into the soup. Process until well blended. Season the soup to taste with fleur de sel.  

Heat slowly in a pot and serve warm.  (Note, the soup may be served chilled.) 

Ladle the soup into 4 soup bowls. Cut the reserved asparagus tips lengthwise in half and float them atop the soup. Sprinkle each serving with a pinch of fleur de sel. Drizzle each serving with 1/2 teaspoon extra virgin olive oil and a dollop of Parmesan Custard (see recipe below). 

 

Serve immediately.

 

**Do ahead: ***The soup and reserved asparagus tips can be prepared 4 hours ahead. Cover the soup and refrigerate. Keep the tips refrigerated. *

### PARMESAN CUSTARD 

 Blend in thermomix at 65º C for 5 minutes. 

Blend once more at 75º C for 5 minutes then add cream until texture is achieved. 

[View full post](https://www.ludolefebvre.com/recipes/asparagus-soup-and-parmesan-custard)

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