in Soup Recipes

Asparagus cream soup with cress

updated

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Ingredients for 4 servings:

  • 500 g asparagus
  • 2 tbsp butter
  • salt and pepper
  • 2 tbsp flour
  • ¼ liter of milk
  • ½ liter vegetable broth
  • 250 g cream
  • 3 tbsp white wine
  • 1 pinch of nutmeg
  • 2 tbsp cress

Instructions

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

Wash and peel the asparagus, and cut into 2 cm long pieces. Set the asparagus heads aside. Sauté the asparagus pieces in butter, season with salt, dust with flour, and sauté lightly. Deglaze with milk and vegetable stock, stirring vigorously to avoid lumps. Simmer over low heat for about 10 minutes. Then puree the mixture. Add the asparagus heads and cream and cook over low heat for another 5 minutes. Finally, season with wine and spices, sprinkle with cress, and serve immediately.

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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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