John Myers
Contents
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Ingredients
- 500 g Asparagus, can also be broken asparagus
- 700 g Vegetable broth
- 50 g Butter
- 1 Finely chopped onion
- 3 tbsp Flour
- 0,5 tbsp Lemon juice
- 400 ml Milk
- 6 tbsp Cream
- Pepper and salt
- 0,25 tsp Ground coriander
- 1 small Pinch of nutmeg
Instructions
- Wash and peel the asparagus, cut into 3 cm pieces. Cook the tips in a little salted water for 5-8 minutes, drain and set the tips aside.
- Put the other pieces of asparagus in a saucepan with the vegetable stock, boil. Then cover and simmer for about 18 minutes until the asparagus are cooked through. Then take out the asparagus pieces with the scoop or catch the broth when pouring.
- Heat the butter in a saucepan, add the fine diced onions, sauté over low heat until translucent, do not brown. Then sprinkle flour over it and sweat for about 1 minute. Gradually add the broth, then briefly bring to the boil.
- Let thicken for 2-3 minutes, then add the asparagus without tips, simmer for 5 minutes, then let cool. Now puree with a hand mixer (magic wand) or stand mixer until smooth. If you want to add milk, you can strain the soup through a sieve. Add the asparagus tips, stir in the cream, heat again and serve in a bowl.
Nutrition
Serving: 100gCalories: 102kcalCarbohydrates: 5.9gProtein: 1.9gFat: 7.9g
