John Myers
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Asparagus Soup À La Papa
The perfect asparagus soup à la papa recipe with a picture and simple step-by-step instructions.
For the asparagus water:
- 4 Poles Asparagus
- Asparagus shells (here: from 2 kg asparagus)
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
- 2 liter Water
For the asparagus soup:
- 2 liter Asparagus water
- 2 tbsp Butter
- 4 tbsp Flour
- 4 tbsp White wine
- 1 tsp ½-1 tsp Salz
- 1 Strong pinch of nutmeg
- 1 Strong pinch of pepper
- 1 Strong pinch of sugar
- 100 ml Milk
- 165 ml Coconut milk (1 small can)
- 4 Poles Asparagus cut into pieces
- 6 Discs Toasted ham cut into lozenges
- 1 Sting Butter
- Parsley (freeze-dried) for garnish
Asparagus water:
- In a large saucepan with water (2 liters), salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and a piece of lemon, cook the 4 stalks of asparagus with the asparagus peel for about 20 minutes, through a sieve Drain, remove the asparagus and cut into pieces.
Asparagus soup:
- Heat butter (2 tbsp) in a saucepan, stir in flour (4 tbsp) (stoved) and deglaze / pour in the asparagus water (2 liters). Bring to the boil briefly and season with white wine (4 tablespoons), salt (½ – 1 teaspoon), nutmeg (1 big pinch), pepper (1 big pinch) and sugar. Stir in the milk (100 ml) and coconut milk (165 ml). Add a pinch of butter and, if necessary, add salt and pepper to taste. Finally add the asparagus and ham lozenges and serve. To serve, sprinkle / garnish the plates with a little parsley.
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