John Myers
Ingredients for 4 servings:
- 500 g asparagus, white soup asparagus or green asparagus
- 800 ml water
- 2 shallots
- 2 tbsp butter
- ½ tsp thyme, dried
- 50 g risotto rice
- 100 ml dry white wine
- 150 g cream
- 100 g Parmesan, finely grated
- e.g. salt and pepper
- Sugar
- Garlic
- nutmeg
- Paprika powder, sweet
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
creamy, vegetarian soup
Peel the asparagus (only the bottom third for green asparagus), trim off any woody ends, and cut into approximately 2 cm long pieces. Bring the pieces to a boil in a pot with the water, salt, and a pinch of sugar, and cook for 4 minutes. Drain in a sieve, reserving the liquid. Peel and finely dice the shallots. Melt the butter in a pot over medium heat and sauté the diced shallots with the thyme. Add the risotto rice and sauté until translucent. Deglaze with the white wine and simmer until the liquid has almost evaporated. Add the asparagus stock and continue cooking the rice over medium heat until the rice is tender (approx. 20 minutes). Remove the lid for the last 10 minutes and let it reduce slightly. Add the cream to the soup and stir in the Parmesan with a whisk; let it melt. Season to taste with salt, pepper, garlic, nutmeg, and paprika. Add the asparagus pieces to the soup and heat until hot. The soup should not boil. Serve immediately. This serves two hearty eaters (two plates each) as a main course. As an appetizer, it serves four.
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