in Soup Recipes

Asparagus and apple soup

updated

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Ingredients for 4 servings:

  • 250 g asparagus, white
  • 150 g apples
  • 250 g potatoes
  • 1 liter vegetable broth
  • 1 dl cream or half and half cream
  • some butter
  • some salt and pepper from the mill
  • a little tarragon or chives for garnishing, if desired.
  • some cream, whipped stiffly

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

nice starter in spring

Peel and slice the asparagus, apples, and potatoes. Heat the butter in a deep saucepan and sauté the asparagus, apples, and potatoes. Deglaze with vegetable stock and simmer for about 15-20 minutes until soft. Purée everything with a hand blender until smooth. Add the cream, bring back to a boil, and season with salt and pepper. Ladle the soup into warmed bowls or soup bowls and top with a dollop of whipped cream. Garnish with 1-2 tarragon leaves or finely chopped chives.

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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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