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Green Asparagus Cream Soup

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Green Asparagus Cream Soup – foam Soup

The perfect green asparagus cream soup – foam soup recipe with a picture and simple step-by-step instructions.

  • 500 g Fresh green asparagus
  • 750 Milliliters Vegetable broth
  • 2 pck. Cream cheese yogurt
  • 1 teaspoon Butter
  • Tellicherry pepper from the mill
  • Sea salt from the mill
  1. Wash green asparagus, remove woody ends. Cut the asparagus into pieces, putting the asparagus heads aside. Briefly sweat the asparagus pieces in butter, add the vegetable stock and bring to the boil. Simmer for 15 minutes, then add the asparagus heads and simmer for another 5 minutes.
  2. Remove the asparagus heads from the broth and set aside. Then puree the broth with the asparagus pieces.
  3. Stir in the cream cheese yoghurt, season with salt and pepper, bring to the boil briefly and puree again.
  4. Serve the soup with asparagus heads.
  5. Bon appetit !!! Bom Apetite !!!
Dinner
European
green asparagus cream soup – foam soup

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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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