in Germany, Soup Recipes

Asparagus cream soup

updated

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Ingredients for 4 servings:

  • 300 g asparagus
  • Salt
  • Sugar
  • 50 g clarified butter
  • 40 g flour
  • 125 ml cream
  • 2 egg yolks
  • 4 tbsp cream, whipped
  • 1 tbsp pistachios, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

When the first asparagus is harvested, there is a fine soup

Peel the asparagus and cook in 1 1/4 liters of water with salt and sugar for 20 minutes until tender. Drain, reserving the cooking water, and keep the asparagus warm. Make a light roux from clarified butter and flour, let it cool, then add 3/4 liters of asparagus stock and simmer for about 10 minutes, stirring continuously. Mix the cream with the egg yolk, remove the soup from the heat, and thicken it with the egg yolk. Season with salt. Cut the asparagus into pieces, place in soup bowls, and pour over the soup. Garnish each with 1 tablespoon of whipped cream and chopped pistachios.

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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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