John Myers
Ingredients for 4 servings:
- 1 ½ kg white asparagus
- 2 small shallots
- 30 g butter
- 1 ½ liters vegetable broth
- Salt and pepper, from the mill
- 200 ml cream
- Nutmeg, grated
- some sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Cooking meeting recipe from 05.04.08
Peel the asparagus and cut into pieces. Set the tips aside. Dice the shallots very finely. Heat the butter in a large saucepan over medium heat. Sauté the diced onion in it. Add the asparagus pieces, except for the tips, to the pan and sauté. Top up with vegetable stock and cook until the asparagus is nice and soft. Blend the soup until smooth using an immersion blender and pass it through a sieve if desired. Now add the tips and let it steep until al dente. Season with salt, pepper, and nutmeg. Finally, stir in the cream. Pour some of the soup, without the tips, into a tall mug or saucepan and froth up with the immersion blender. Scoop the froth onto the soup with a tablespoon and grate in some nutmeg.
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