John Myers
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Asparagus Cream Soup Made from Asparagus Peels
The perfect asparagus cream soup made from asparagus peels recipe with a picture and simple step-by-step instructions.
Asparagus cream soup made from asparagus peels
Asparagus water
- 500 g Asparagus peels
- 0,5 tsp Salt
- 1 tsp Raw cane sugar
- 1 tsp Lemon juice
Roux
- 1 tbsp Coconut oil
- 2 tbsp Flour
- 50 ml Cuisine soy
- Asparagus water to taste
- Asparagus salt, season
Topping
- 250 g Broken asparagus
- Parsley
- Asparagus salt, gourmet pepper
Asparagus cream soup made from asparagus peels
Asparagus water
- Put the asparagus peels in one or more sieves, wash once. Drain and transfer to a large saucepan. Add salt, raw cane sugar and lemon juice. Then fill up with enough water to cover the asparagus peels. Bring the whole thing to a boil.
- Then switch down and let simmer for half an hour. Then drain through a sieve and collect the asparagus water. The cooked asparagus peels can then be disposed of.
Roux
- Now take another saucepan and prepare the roux. Add coconut oil, heat. Stir in flour and stir well. Gradually pour in the collected asparagus water to your taste. Make sure you stir regularly so that there are no lumps.
- Now season the whole thing with the asparagus salt and bring to the boil again briefly. Then take it off the stove and pour in the cuisine soy. Mix well.
Topping
- Clean, peel and halve the broken asparagus. Set the oven to 200 degrees, grill. Place the cut asparagus on the baking sheet and season with the asparagus salt. Then pour in and grill for about 5 to 7 minutes. Then take it out and sprinkle with some gourmet pepper.
- Take a deep plate and fill with the asparagus cream soup. Decorate with the parsley and sprinkle the soup with the gourmet pepper. Finally, add the grilled asparagus as a topping.
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