in Soup Recipes

Light asparagus soup with honey mustard

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Ingredients for 4 servings:

  • 1 kg asparagus
  • 1 ½ liters vegetable broth
  • 2 tsp sugar
  • 30 g butter
  • 1 dashes lemon juice
  • 100 ml cream
  • 200 g sour cream
  • 1 ½ tbsp mustard (honey mustard)
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the asparagus and cut into approximately 4 cm pieces. Cook the asparagus pieces in the vegetable broth with the sugar, butter, and a dash of lemon juice for about 20 minutes. Then puree the asparagus in the broth using an immersion blender. Add the sweet and sour cream and the honey mustard and bring back to a boil. Season with salt and pepper. Serve hot. Tip: For a finer consistency, pour the soup through a sieve or strain it at the end to filter out any fibrous asparagus residue.

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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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