John Myers
Peas – Asparagus Cream Soup
The perfect peas – asparagus cream soup recipe with a picture and simple step-by-step instructions.
- 400 g Asparagus green
- 300 g Fresh green peas, alternatively frozen goods
- 1 Bit Red peppers
- 2 Sting Butter
- 1 piece Onion, about 40 gr.
- 200 ml Cream
- 300 ml Vegetable broth
- Black pepper from the mill
- Salt
- Shorten the asparagus at the bottom by about 2 cm. Then bring enough light salted water to the boil and blanch the asparagus in it for just under 5 minutes. Then immediately quench in the ice water and drain in the sieve.
- Then blanch the peas in the same way.
- Peel and finely dice the onion. Core the paprika, cut out the white partitions and then dice everything. Cut off the tips of the asparagus and set aside, cut the rest into small pieces.
- Heat the butter and sear the onions well. Deglaze with the cream and vegetable stock and season with a little salt & pepper and simmer for a good 5 minutes. Now add the peas and asparagus sections and puree everything finely.
- Heat the soup again (do not let it boil) and then remove it from the stove, now add the asparagus tips and let them steep briefly and season again if necessary.
- Put the finished soup in a soup bowl, sprinkle with the pepper cubes and now ….. enjoy your meal …..
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