John Myers
Green Asparagus Cream Soup
The perfect green asparagus cream soup recipe with a picture and simple step-by-step instructions.
- 200 g Green asparagus
- 1 Pc. Onion
- 1 bunch Soup greens (soup cabbage) cooked
- 1 cups Crema fine
- 400 Milliliters Water
- Salt
- Pepper
- 40 g Butter
- Peel and chop the onion, peel and chop the soup greens (carrot, leek, celery). Melt the butter in a saucepan and sweat the onions in it, add the soup greens. Fry everything for another 3 minutes
- The asparagus does not need to be peeled, just remove the woody end. A bunch of asparagus is usually too much for us, so I always cut 5 cm off the bottom of the asparagus, cut off the woody end and use the rest for the soup. Add the asparagus and the water and simmer over low heat until the vegetables and asparagus are cooked through. Puree the whole thing, add the crema fine and season with salt and pepper. Then let the whole thing run through a sieve to remove the woody asparagus remains.
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