Cream of Asparagus Soup

Preface

1. I’ve been doing it for a few years – use asparagus peels as a soup base! At the asparagus farmer I trust, I always like to receive asparagus shells as a free gift with my purchase. It’s really worth it because for a soup approach, boil the asparagus peels with a liter of water. Now add salt, a pinch of sugar, a tablespoon of butter and, if that’s not enough, 5 tablespoons. Add olive oil. Boil the bowls for 20 minutes and your perfect soup preparation is ready for a wonderful asparagus soup after sieving the bowls. I recommend organic asparagus for boiling.
2. IMPORTANT: >>>>> You should never let the soup approach steep with the peel, otherwise it will be bitter. You can only avoid the bitter note by not boiling the base too long. At the same time as boiling the asparagus peels, I also cook soup chicken in white wine.
3. Now pour the prepared soup mixture into the soup chicken that is cooking in white wine. Let it simmer for another 10 minutes.
4. During this time, prepare the green asparagus. It is checked for impurities and then the peel is removed about 1 cm from the end of the asparagus. Now halve the asparagus spears and cut the headless part into fine rings. The remaining half is added to the soup for 2-3 minutes to cook. Then take it out again and lightly season with salt.
5. Now the soup is made ready to eat. First, scoop out the soup meat. Now add the vegetable stock, cream cheese, heavy cream, clarified butter and the lime to the soup. Puree vigorously (until it is frothy) and then fold in the potato flour that has been mixed with a little water. Now add the asparagus rings.
6. In a pan that has been moistened with a little olive oil, briefly toast the soup chicken. Salts and pepper – then pour into the prepared soup cups. Add the soup and at least one asparagus stick to nibble on.

Bon appetit and culinary greetings your Biggi ♥