John Myers
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Soup: Green Asparagus Soup with Potato Cubes and Asparagus Heads
The perfect soup: green asparagus soup with potato cubes and asparagus heads recipe with a picture and simple step-by-step instructions.
inlay
- 120 g Potatoes fresh unpeeled
- 70 g Truffle potatoes, purple
- 2500 ml Salted water
- 2 tbsp Garlic oil
- 0,25 tbsp Nutmeg
- 0,25 tbsp Colorful pepper
Soup
- 500 g Asparagus green fresh
- 65 g Onion white
- 2 tbsp Garlic oil
- 800 ml Vegetable broth
- 2 tbsp Lemon juice
- 1 tbsp Deer and elderberry spread
Spices
- 1 tsp Dried marjoram
- 1 tsp Dried celery leaves
- 1 tsp Dried sorrel
- 1 tsp Nutmeg
preparation
- Bring the salted water to the boil … Wash the asparagus, peel the underside and cut into large pieces … Peel the onion and chop it roughly
Cook
- Cook the potatoes with their skins in boiling salted water for about 10 minutes … Put the asparagus heads in the hot water and let simmer for about 5 minutes … peel them out of the water and cut into small cubes and drain the asparagus heads … a pan of oil Heat with pepper and nutmeg and fry the potato cubes and asparagus heads for approx. 5-7 minutes
- Put the oil in a saucepan with a little pepper and a little nutmeg, season and heat … add onion and asparagus (without heads) and fry for about 5 minutes … deglaze with 100 ml of stock and boil down (about 3 minutes) , add another 100 ml of stock and let it boil down (approx. 5 minutes) as well as another 100 ml of stock and let it boil down a little (approx. 3 minutes) … add 500 ml of stock, briefly bring to the boil, puree and pour lemon juice, pepper, herbs and spread to taste
Serve
- Put a deep plate between a ladle of soup and arrange with a potato and asparagus pan … serve hot
Note!
- The “Deer-Elderberry Spread” is a (southern) Hessian specialty made from wild elderberries … Green asparagus is imported and costs the same price with the same taste all year round
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