John Myers
Green Cream of Asparagus Soup with Figs and Pumpkin Seeds
The perfect green cream of asparagus soup with figs and pumpkin seeds recipe with a picture and simple step-by-step instructions.
- 0,5 bunch Green asparagus
- 90 g Sour cream
- 1 Pc. White mushroom
- 1 Pc. Fresh fig
- 1 tbsp Pumpkin seeds
- 2 Tbsp (heaped) Blueberries
- 2 cl Noilly Prat
- 2 cl Salt pepper
- 2 cl Ginger / nutmeg
- 2 cl Swiss alpine herbs chilli
- About 1/3 of the asparagus stalks in the lower area have to be cut away because they are often a bit woody and tough when eaten. It is up to you how much you want to sacrifice. Put the rest of the food in a saucepan and cook with salted water until soft. This takes about 15 minutes. Puree with a hand blender. Fold in the sour cream and mix again with the hand blender to a pulp. Then season with a pinch of salt, pepper, ginger, nutmeg and add a little water so that the soup has a perfect consistency (not too thick and not too watery.
- Peel a fresh fig and cut it crosswise. Wash a fresh mushroom well all around, if necessary prepare the stem and cut the mushroom lengthways into slices. Wash fresh blueberries.
- As the last step in this flavor composition, Swiss Alpine Herbs Chili and a strong shot of Noilly Prat are added. Let these ingredients boil down briefly and pour the asparagus soup into the preheated plates. After all, there are no limits to creativity when it comes to decoration. With regard to the coordination and harmony of the flavors, I recommend: mushrooms as a “pontoon” in the soup, fresh figs, pumpkin seeds and blueberries (see photos).
- Additional info: Depending on your needs, you can be more generous with the Noilly Prat. Instead of mushrooms, I could also imagine king oyster mushrooms. The Swiss Chili (alpine herbs) are available in the mill.
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