in Soup Recipes

Green asparagus and corn cream soup

updated

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Ingredients for 2 servings:

  • 5 stalk(s) asparagus, green
  • salt water
  • 1 small can of corn
  • 1 pinch of nutmeg
  • some sweet cream
  • salt and pepper

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

easy and quick to prepare

Cut the asparagus into pieces and cook in a little salted water. Set aside a tablespoon of corn kernels and finely purée the rest with the liquid from the can and the cream. When the asparagus is cooked, add the corn kernels and the cream-corn purée to the asparagus and bring to a boil briefly. Season with nutmeg, salt, and pepper (pepper is optional). The amount of asparagus is only approximate; I had very fine, short asparagus, so I used a few extra spears.

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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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