in Germany, Soup Recipes

Asparagus soup

updated

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Ingredients for 4 servings:

  • 1 ½ liters vegetable broth (possibly asparagus broth)
  • 1 kg asparagus, white or mixed
  • 3 large potatoes
  • 1 cup of cream
  • 1 cup sour cream
  • e.g. salt and pepper
  • 3 sprigs coriander, fresh or dried
  • 1 tsp dill or dried dill tips

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

light main course for 4 people or as a starter for 6 – 8 people

Prepare the asparagus, boiling the peels and ends in the broth for about 5 minutes, then strain the broth. Cut the asparagus into 1-2 cm pieces and set the tips aside. Peel the potatoes and cut them into 1-2 cm cubes. Cook the potatoes and asparagus in the broth for about 20 minutes, then puree and add the cream and sour cream. Add the asparagus tips and let them simmer for 8 minutes. Season with salt, pepper, coriander, and dill. Serve with bread.

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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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