John Myers
Contents
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Ingredients
- 500 g Asparagus
- 1 medium-sized Onion
- 1 toe Garlic
- 1 tbsp Vegetable broth
- 500 ml Whipped cream
- 150 g Creme fraiche Cheese
- 50 g Butter
- 25 g Sugar
- Salt
- Pepper
- Nutmeg
- Parsley
Instructions
- First, the asparagus is peeled and the ends cut off. Put a few stalks aside, as these will later be added to the soup as small pieces. Cut the remaining asparagus into four pieces and place in a saucepan.
- Chop the onion "coarsely", press the garlic and put everything together in the pot. Fill the pot with water until the asparagus is covered.
- Then add the vegetable stock and simmer for about 20 minutes.
- Then add the whipped cream and puree everything completely with a hand blender.
- Then stir in the crème fraîche, butter and sugar.
- Finally, simmer everything together with the small pieces of asparagus for about 10 minutes. Meanwhile, season to taste with salt, pepper and nutmeg.
- Finally, serve the soup and if you want, you can garnish the plates with parsley.
Nutrition
Serving: 100gCalories: 183kcalCarbohydrates: 4.5gProtein: 2gFat: 17.6g
