in Soup Recipes

Exotic asparagus cream soup

updated

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Ingredients for 4 servings:

  • 1 ½ liters of chicken broth (preferably homemade)
  • 500 g asparagus, mixed green and white
  • 1 bunch of spring onions
  • 1 bunch of parsley
  • 1 cup sour cream
  • 1 egg yolk
  • some turmeric
  • Ginger
  • pepper
  • 1 dashes lemon juice
  • some roux, if necessary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

asparagus soup with exotic spices

Trim and finely chop the asparagus and spring onions. Cook in the broth for about 15 minutes. Purée half of the vegetables in a blender with the sour cream and parsley, return to the pot, and bring back to a boil. Thicken with a roux, if desired (not necessary, only if you prefer thicker soups). Stir in the egg yolk, but do not let it boil any further. Season to taste.

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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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