John Myers
Ingredients for 4 servings:
- 500 g white asparagus
- 150 g asparagus, green
- ½ onion(s)
- 250 ml vegetable stock
- 250 ml chicken stock
- 2 cups of cream
- 3 tbsp olive oil, for frying
- some chives
- some nutmeg
- salt and pepper, pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
Green and white asparagus cream soup, sophisticated and simple!
Peel both types of asparagus and cut into short pieces. Sauté separately with finely chopped onion and olive oil until the onions are translucent. After sautéing, pour in the vegetable broth and chicken stock and simmer for about 20 minutes. Add the cream and blend with a hand blender until creamy. Use all required ingredients in equal parts! Season both soups with nutmeg, salt, and pepper and serve in a glass. Pour the white soup into a glass first, then carefully top with the green soup (best with a spoon), garnishing with chives. Tip: Season the green soup a little spicier and the white soup a little more sour for a special flavor experience!
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