John Myers
Ingredients for 8 servings:
- 500 g asparagus, white
- 500 g natural yogurt, alternatively buttermilk, ice-cold
- salt and pepper
- 1 bunch chives, finely chopped
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
If possible, cook the asparagus the day before and let it cool in the cooking liquid. The next day, cut the asparagus into pieces and set the heads aside. Puree the asparagus pieces in 500 ml of cooking liquid (all ingredients should be very cold) using a hand blender or tower blender* and strain through a fine sieve to remove any remaining peel. Add the yogurt** and blend again vigorously. Season with salt and pepper. Add the asparagus tips and serve cold, garnished with chives***. * Lucky for those with a Thermomix. Blend for 5 minutes on the turbo setting. The result: approx. 2 liters of wonderfully fluffy asparagus soup – delicious! There’s no need to strain either – a Thermomix “shreds” any remaining peel so finely that it doesn’t bother you. ** I use yogurt with a 0.1% fat content and it tastes delicious with it. You can also use buttermilk, but then the soup won’t be as foamy. *** You can of course also use other herbs, e.g. chervil, flat-leaf parsley, watercress or garden cress.
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