Asparagus Cream Soup with Fish

Ingredients

• 400 g green asparagus
• 150 g peas (frozen)
• 1 Shallot
• 1 Garlic clove
• 1 tbsp butter
• 3 tbsp olive oil
• 150 ml dry white wine
• 500 ml vegetable broth
• Salt
• 4 red sea bass fillets (about 80 g each)
• Lemon juice
• 150 ml whipping cream
• white pepper
• sugar

Instructions

1. 1.

   Wash the asparagus, peel the lower third, trim the woody ends and cut into pieces. Set aside three spears.

2. 2.

   Let the peas thaw slightly. Peel and finely dice the shallot and garlic. Heat butter and 1 tbsp olive oil in a pot and sauté the shallot and garlic cubes. Add the peas and asparagus, sauté, then deglaze with white wine. Pour in vegetable broth, season with salt, cover and simmer for 10-15 minutes until the vegetables are tender.

3. 3.

   Meanwhile cut the fish into pieces about 6 cm wide and sear them in the remaining hot oil for about 2 minutes on each side. Season with salt and drizzle a few spritzes of lemon juice over them.

4. 4.

   Slice the reserved asparagus spears thinly with an asparagus peeler, blanch in boiling salted water for about 1 minute, then drain and let dry. Puree the soup, strain through a sieve, enrich with cream, and season with salt, pepper, lemon juice, and sugar. Blend again and serve in bowls. Wrap the asparagus around the fish fillet pieces and gently place them into the soup.