John Myers
Ingredients for 4 servings:
- 2 jars of asparagus (2 jars of 330g each)
- 1 leek(s)
- 1 liter vegetable broth
- 200 g processed cheese (cream or herbs)
- 400 ml cream
- 100 g sausage (mortadella)
- 100 g crème fraîche
- 1 package of herbs, frozen (8 herbs)
- Salt
- Sugar
- butter
- oil
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Asparagus and leek in a light cheese soup
Cut the leek into rings and fry in a little neutral oil until translucent. Cut the asparagus into segments and add to the leek along with the asparagus liquid from the jars. Add a good pinch of salt, 1 teaspoon of sugar, 1 knob of butter, and about 1 liter of broth and simmer for about 15 minutes. Then stir in the cream cheese and cream, bring back to a boil, and mix well. Reduce the heat to low and stop the soup boiling. Add the mortadella, cut into diagonal strips, and the crème fraîche (you can also omit the crème fraîche). Season with green herbs (e.g., 1/2 to 1 package of frozen 8-herb soup). Makes about 2.5 liters of soup. It would probably work well with fresh asparagus, but the jarred version is really delicious and super quick to make. We love it as a starter or as a main course.
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