John Myers
Asparagus and Basil Soup
The perfect asparagus and basil soup recipe with a picture and simple step-by-step instructions.
- 250 g Asparagus white fresh
- Salt
- Sugar
- 1 tsp Lemon juice
- 1 tbsp Butter
- 1 tbsp Flour
- 350 ml Vegetable broth
- 100 ml Cream 10% fat
- 0,5 bunch Basil
- Wash and peel the asparagus, cut off the woody ends and cut the stalks into pieces about 3 cm long. Put the asparagus peels and pieces of asparagus in a saucepan with the vegetable stock and simmer for about 10 minutes Cook the asparagus pieces in the cooking stock until they are firm to the bite. Only remove the asparagus heads.
- Melt the butter in a saucepan and make a roux with the flour. Add to the soup and bring to the boil. Pour the cream and season the soup with salt, pepper, sugar and lemon juice. Let the soup simmer for another 10 minutes.
- Wash the basil, spin dry, pluck the basil leaves from the stems and roughly chop. Add the basil to the soup and stir with the hand blender.
- Finally, add the asparagus heads to the soup, distribute on plates and serve hot. Baguette tastes very good with it.
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