John Myers
Classic Asparagus Soup
The perfect classic asparagus soup recipe with a picture and simple step-by-step instructions.
- 2 lb Asparagus
- Salt
- Sugar
- 1 tbsp Spelled flour
- 1 tbsp Creme fraiche Cheese
- 2 l Water
- 100 g Ham
- Parsley
- Wash and peel the asparagus (save the peel), cut off the ends and bring 2 liters of water to the boil in parallel. When the water boils – add the asparagus, drizzle some sugar on the ends, this takes away the bitterness, let simmer for about 30 minutes. Remove. Put aside.
- Let the bowls simmer again in the water for 1 to 2 hours and then let them steep for 1 to 2 hours (even better overnight – be careful, put them in the refrigerator). Take out the bowls and let the remaining liquid drip into the pot.
- Meanwhile, cut the asparagus into pieces as desired and add, bring to the boil again as a complete package. Use a roux to prepare 1-2 tablespoons of spelled flour with water in a shaker, stir in when boiling so that everything becomes creamy. Then season to taste with the salt and fold in the tablespoon of creme fraiche. Serve with a strong variety of ham, for example from Duroc pork, and garnish with a little parsley as a decoration.
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