in Germany, Soup Recipes

Fine asparagus soup

updated

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Ingredients for 4 servings:

  • 250 g asparagus, white
  • 250 g asparagus, green
  • 750 ml water
  • some butter
  • some sugar
  • 1 leek(s)
  • 125 ml cream
  • 2 egg yolks
  • salt and pepper
  • ½ bunch of dill
  • some smoked salmon for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the white asparagus, removing only the woody bottom part of the green asparagus. Cut the stalks into bite-sized pieces and add them to boiling salted water with a knob of butter and a little sugar. Let them simmer for 15 minutes. Wash the leek, cut it into very fine rings, and add it to the asparagus after 10 minutes. Whisk the cream with the egg yolk. Remove the soup from the heat and stir in the egg cream. Season with salt and pepper. Ladle into soup bowls and serve garnished with finely chopped dill and a few strips of smoked salmon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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