Today there is an asparagus recipe, a delicious homemade asparagus cream soup.
This asparagus cream soup has a real taste.
You only need a few ingredients and still get the full asparagus taste.
Super delicious, creamy asparagus soup (asparagus soup). This soup is perfect for asparagus time! Prepared with fresh asparagus, this soup is creamy and spicy. In addition, the dish is prepared super quickly and serves both as a warming main course and as a small starter.
This recipe for a classic white asparagus soup is very easy to cook yourself. The basis is the asparagus stock with a classic roux.
The asparagus soup is made from an asparagus stock made from the asparagus shells and the woody end, i.e. the asparagus ends. The soup is not pureed but served with pieces of asparagus as an ingredient.
And here comes the recipe for the delicious asparagus cream soup
Ingredients for the asparagus cream soup
500g fresh white asparagus
200ml cream
50g butter
50g flour
About 200ml of water
For the fund
1 liter of water
1 squeeze of fresh lemon juice
2 tsp salt
1 tsp sugar
To taste the soup
Salt
pepper
nutmeg
Preparation of asparagus stock
1. Bring the water to a boil with the salt, sugar and fresh lemon juice.
2. Wash the asparagus well and peel then cut off the woody ends.
3. Add the asparagus peel and ends to the boiling broth and simmer on low for 20 minutes. Do not cook too vigorously, otherwise the asparagus soup will be bitter.
4. After 20 minutes, drain the stock through a sieve and squeeze out the asparagus shells, which still contain a lot of flavor.
5. Now cut the asparagus into bite-sized pieces, leaving the asparagus heads whole and simmering in the asparagus broth for 15 minutes on a low level.
6. Place the asparagus on a plate and set aside
Preparation of the roux for the asparagus cream soup
1. Melt butter in a saucepan over medium-high.
2. When the butter has melted, add the flour and stir for 3 minutes.
3. Deglaze with 2 ladles of asparagus stock and stir until the flour and butter have a compact mass again.
4. Now add the remaining asparagus stock and stir vigorously until the roux has completely dissolved and there are no more lumps.
5. Then add the cream and continue to stir vigorously, when it has thickened add another 200ml of water and if the soup is too thick for you, you can add a little more water until the desired consistency is reached.
6. Now season the creamy soup with salt, pepper and nutmeg.
7. Put the asparagus pieces and asparagus heads back into the soup and leave to stand for another 3 minutes.
8. Serve on a deep plate and enjoy.
Good Appetite.
#karinaskochecke #asparagus #cooking
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