Oriental Asparagus Soup

Asparagus in winter?

1. I still had asparagus broth from boiled asparagus shells in the freezer from the summer … and asparagus stalks can also be bought in jars

preparation

1. Remove the hard outer parts from the lemongrass and only chop the soft inner part into small cubes – cut the spring onion into small slices – core the fresh chilli and chop it into small cubes – the lower half of the asparagus is cut into pieces – the asparagus tips about Leave 4 cm long whole

preparation

1. the spring onions are sweated in coconut oil – add the lemongrass and asparagus pieces (WITHOUT asparagus tips!) – finally add the chopped chilli pepper – now pour the prepared asparagus broth (if you don’t have any vegetable broth) and let it simmer gently for about 10 minutes
2. Now the coconut cream is added (alternatively thick coconut milk is also possible) – season with salt and pepper – then purée the soup well with the blender – to achieve a very fine creamy soup, the whole thing is now brushed through a fine sieve (ATTENTION ! keep the solid remains from the strainer! We’ll make a soup insert out of it …) Finally, stir the Maizena or sauce thickener with a little cold water and stir into the boiling soup until it thickens slightly – season again to taste

serve and decorate

1. From the asparagus residues in the strainer, 2 cubes are now formed (consistency should be similar to marrow dumplings – they taste surprisingly fine, although it is actually just “waste”) – now place the cubes as a “base” in the plate and the asparagus tips put on top – – now pour in the soup and sprinkle everything with green spring onion rolls and date cubes