John Myers
Contents
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Ingredients
Making the asparagus stock
- Peel and woody sections of 2kg asparagus
- 800 ml Vegetable broth
- 600 ml Cream
- 30 g Butter
- 1 Shallot
- 150 ml White wine, dry
- 30 ml Lemon juice
- 2 tbsp Sugar
- Salt, pepper, nutmeg, sugar
To finish the soup
- White port, to taste
- 50 g Ice-Cold butter in small cubes
- 2 stems Parsley, finely chopped
- 2 tbsp Chives in small rolls
Instructions
- Dice the shallot, press the asparagus sections down with the back of a knife, melt the butter in a saucepan, sauté the shallot cubes along with the asparagus sections, peel and sugar, deglaze with the white wine and reduce a little, pour in the broth along with the lemon juice and simmer gently for about 25 minutes Then pour in the cream, season with salt and pepper and simmer on low heat for another 20 minutes. Then puree in the saucepan with the cutting stick, pour through a sieve back into a saucepan Not to lose from the peel and asparagus sections. Bring the soup to the boil again briefly, then reduce the heat so that the soup no longer boils. Soup again with salt, pepper, nutmeg, possibly. Add a little sugar and lemon juice to taste. To refine, add a little white port wine. Gradually toss in the cold butter cubes. Pour the soup into a warmed plate, garnish with parsley and chives and serve.
Nutrition
Serving: 100gCalories: 159kcalCarbohydrates: 4.9gProtein: 1.1gFat: 15.2g
