in Soup Recipes

Asparagus soup with ginger

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Ingredients for 4 servings:

  • 500 g white asparagus
  • 1 bunch of spring onions, sliced
  • 65 g herb butter
  • 200 g potatoes, floury, diced
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 1 piece(s) ginger, walnut-sized, finely diced
  • 1 pinch(s) nutmeg, grated
  • 4 tbsp mixed herbs (parsley, basil, chervil, oregano)
  • 50 g crème fraîche
  • 500 ml vegetable stock
  • Sea salt
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melt the herb butter, sauté the spring onions and ginger in it. Peel the asparagus and cut diagonally into approximately 2 cm long pieces (reserve the heads separately). Add the diced potatoes and pour in the vegetable stock. Add the lemon juice, salt, and honey, cook until soft, and puree. Cover and sauté the asparagus heads in a little water (approx. 100 ml) until al dente. Add the pureed soup. Stir in the nutmeg, herbs, and crème fraîche, and season with salt and pepper, if desired.

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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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