John Myers
Asparagus Wild Garlic Soup
The perfect asparagus wild garlic soup recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh asparagus
- 1 Handful Freshly chopped wild garlic
- 2 tsp Freshly squeezed lemon juice
- 2 pinch Sugar
- 1,5 l Asparagus cooking water or vegetable broth
- 2,5 dl Cream
- 4 tbsp Ice cold butter
- Salt
- Pepper
- Peel the asparagus and remove the asparagus ends.
- Boil the asparagus ends and peel in 1.5 liters of water (or vegetable stock) for about 10 minutes. Then strain and bring the brew to a boil again.
- Wash, dry and chop the wild garlic leaves.
- Cut the asparagus spears into pieces and place the tips separately. Now add the tips to the stock and cook for about 5 minutes until al dente. Take out and put on a plate.
- Now add the asparagus pieces and wild garlic to the stock and cook for about 12 minutes.
- Just before the end of the cooking time, add the cream, remove everything from the heat and puree with the hand blender.
- Now stir in the ice-cold butter in flakes and season the soup with salt, pepper and lemon juice. Add the asparagus tips before serving.
- For the garnish I chopped a little wild garlic and sprinkled flowers (which you can eat) over it
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