in Soup Recipes

Aunt Otti's cream of asparagus soup

updated

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Ingredients for 4 servings:

  • 500 g asparagus, peeled
  • 250 ml milk
  • 3 tbsp crème fraîche, or sour cream
  • 100 g floury potatoes (peeled and diced)
  • 1 stalk(s) leek, (or 2 small stalks)
  • 60 g butter
  • Salt
  • pepper
  • nutmeg
  • n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Set aside the asparagus tips! Slice the remaining asparagus and slice the leek into rings. Sauté the leek in some of the butter and season with salt. Add the asparagus pieces and potato cubes and sauté. Pour in the milk and a little water, and simmer for about 20 minutes. Purée the soup in a blender, add the crème fraîche or sour cream, season with salt and pepper, and add nutmeg to taste. Finish with the remaining butter. Let the tips simmer in the soup until cooked through.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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