John Myers
Ingredients for 4 servings:
- 500 g asparagus
- 50 g sour cream, more or less to taste
- Nutmeg, freshly grated
- Cayenne pepper
- Salt and pepper, black
- 1 tsp lemon juice
- some water
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
vegetarian
You need to peel the asparagus thoroughly and trim off the ends. The asparagus should be peeled very thoroughly so that no skin ends up in the soup! Cut the stalks into pieces about 3 cm long. Separate the tips and set them aside. Now add the asparagus to the AMC pot and moisten it with a little water. Steam the asparagus for about 20 minutes. About halfway through the cooking time, add the asparagus heads to another AMC pot with a little water and let them steam until you’re done with the rest of the soup. Caution: Don’t let them burn; check the heads every now and then to see how they look. After steaming the asparagus, puree it with a hand blender until smooth. There shouldn’t be any pieces left. Next, stir in as much sour cream as you like; I used about 50 g. You just have to season it well. Now heat everything on the lowest heat, stirring constantly, until all the ingredients are incorporated. If needed, you can boil more water in the kettle and add as much as you like to the soup to adjust the consistency. Once that’s done, all you need to do is season the soup with black pepper, a little salt, a tiny bit of cayenne pepper, and a teaspoon of lemon juice. You can add more to taste, but be careful with the cayenne pepper, otherwise it will be too spicy. Finally, add the asparagus tips to the soup and remove the pot from the heat.
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