John Myers
Asparagus Soup with Orange Juice
The perfect asparagus soup with orange juice recipe with a picture and simple step-by-step instructions.
- 1 kg Asparagus white fresh
- 400 ml Water
- 1 tbsp Butter
- 1 Pc. Orange
- 1 tsp Salt
- 0,5 tsp Sugar
- 500 ml Vegetable broth
- 100 ml Milk
- 1 cups Creme fraiche Cheese
- 3 tbsp Cress (garden cress)
- Pepper
- Wash and peel the asparagus and cut off the lower ends. Squeeze out the orange and cover the peel and ends with the juice, 400 ml water, butter, salt and sugar and bring to the boil. Let simmer on low heat for 15 minutes. Then pour through a sieve and collect the brew.
- Cut off the asparagus heads approx. 3 cm. Cut the remaining asparagus into 2 cm pieces. Cover and cook the stock and vegetable stock with the finely chopped asparagus on a low heat for 15 minutes.
- Fry the asparagus heads in a little oil for 4 minutes, add a little salt and pour 2 scoops full of stock from the pot into the pan and simmer for another 4 minutes. Drain the asparagus heads and add the stock back to the soup.
- Add milk to the soup and puree finely with a hand blender. Season to taste with salt and pepper.
- Divide the crème fraîche on 4 plates, sprinkle with cress. Pour hot soup into the plates and place the asparagus heads on the crème fraîche. Serve immediately.
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