John Myers
Asparagus Soup with Butter-vanilla Tip Topping
The perfect asparagus soup with butter-vanilla tip topping recipe with a picture and simple step-by-step instructions.
for the butter-vanilla tips
- 1 piece Onion, small
- 2 Sting Butter
- 2 Sting Salt – sugar – pepper
- 800 ml Vegetable stock
- 100 ml Cream
- Orange juice
- Chives
- The asparagus tips
- Vanilla pod, just the pulp
- 2 Sting Butter
- 2 Sting Salt – sugar – pepper
- 2 Sting Orange juice
- 2 Sting Orange zest
- Peel the asparagus spears, cut off the lower ends about 1-2 cm, as well as the heads (about 2 cm long) and put them to one side. Cut the asparagus stalks into bite-sized pieces. Peel and finely dice the onion.
- Now put the asparagus peels and the end pieces in a saucepan and fill up with the vegetable stock, add a little sugar and salt and boil the whole thing for a good 10 minutes. Then pour off and collect the broth, dispose of the boiled bowls and the pieces.
- Now heat the butter slightly and sauté the asparagus pieces with the onions, season lightly with salt and pepper and a pinch of sugar, pour the hot asparagus stock and bring to the boil briefly. Put the lid on and simmer gently over low heat until the asparagus pieces are soft.
- In the meantime, scrape the pulp out of the vanilla pod and cut the asparagus tips in half. Heat the butter and add both to the pan and fry while tossing. Then deglaze with a little orange juice and add a pinch of salt and pepper to taste.
- When the asparagus pieces are soft-boiled, we puree the whole thing and then add the cream and taste again. Put the lid on and let the soup steep.
- Now put the asparagus pieces in the soup cup, cover with the hot soup and sprinkle with a little chives. Rub a few zest of the orange with the grater and spread it over the soup and now … enjoy your meal …..
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