Asparagus soup with turmeric and orange oil

Ingredients for 5 servings:

• 700 g asparagus, white
• 4 shallots
• 3 tbsp rapeseed oil
• some turmeric root, finely chopped or 1 tsp turmeric powder
• 850 ml vegetable stock
• Salt
• ¾ tsp sugar
• 400 g soy cream (Soy Cream Cuisine) or oat cream
• some lemon juice
• 2 tbsp orange oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

from the show “The Perfect Dinner” on VOX from 20.06.22

Wash and peel the asparagus, trimming the woody ends. Cut 650g of asparagus into pieces. Cut the remaining asparagus into wafer-thin slices and set aside. Peel and finely dice the shallots. Heat the rapeseed oil in a saucepan. Sauté the shallots, asparagus pieces, and turmeric for about 3 minutes. Deglaze everything with vegetable stock, season with salt and sugar, and simmer for 10 minutes. Pour in the cream and simmer for another 5 minutes over low heat. Puree everything thoroughly and, if necessary, pass it through a fine sieve if there are any asparagus fibers in the soup. Season the soup with salt and a little lemon juice. To serve, ladle the soup into bowls and arrange the asparagus slices on top. Drizzle the soup with a little orange oil. Max prepared this recipe as a starter on Monday, June 20, 2022, in the show “The Perfect Dinner” – Day 1 of Diversity Week.