John Myers
Soups: Asparagus Soup
The perfect soups: asparagus soup recipe with a picture and simple step-by-step instructions.
- For the brew:
- Asparagus bowl
- 1 branch Fresh tarragon
- Salt
- For the soup:
- 500 g Fresh asparagus
- 50 g Butter
- 50 g Flour
- 100 ml White wine dry
- 100 ml Cream
- Sea salt from the mill
- Black pepper from the mill
- 0,5 Bd Chopped parsley
- Asparagus broth
- Freshly squeezed lemon juice
- We had eaten asparagus and the peels still had to be processed. So the soup offered itself. For the soup, peel the asparagus and cut into fine slices. For the brew, boil the asparagus peels and ends covered in salted water and simmer for about 30 minutes.
- Let the asparagus slices simmer in a sieve attachment for the last 10 minutes. Let the slices cool down and strain and collect the broth. For the soup, mix the butter and flour in a saucepan and first deglaze with the wine. Then gradually add asparagus broth and stir until smooth.
- Proceed in this way until the soup is as smooth as you want (I used 1 liter of stock). Add the cream. Then season to taste with salt and pepper and a little lemon juice, if you like, you can also use a pinch of pimento d`Espelette. Let the asparagus slices get hot in the soup and stir in the chopped parsley.
- Serve as a soup. If it is to be a full meal, I would take double the amount and add a few meatballs and baguette to it.
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