Asparagus Soup
A creamy asparagus soup made with fresh ingredients from the Cream Soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g white asparagus
- 1 tbsp Lemon Juice
- 1 tsp sugar
- 1 tsp salt
- 20 g butter
- 30 g flour
- 100 ml whipping cream
- Pepper
- 200 g green asparagus
- 4 tbsp olive oil
- 2 tsp pink peppercorns
- coarse Himalayan salt (for serving)
- 100 g sheep cheese
- 8 slices multigrain baguette
- a handful lemon thyme
Instructions
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1.
Wash, peel and trim the woody ends of the asparagus. Bring 1 l water to a boil with lemon juice, sugar and salt. Cook the white asparagus and its skins for about 20 minutes. Strain the cooking liquid into a bowl and set aside. Cut the asparagus stalks into large pieces and discard the skins.
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2.
Melt butter, whisk in flour, then gradually add the asparagus stock while stirring. Add the cooked asparagus and blend until smooth. If desired, strain again. Stir in cream and season with salt and pepper to taste.
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3.
Wash the green asparagus and trim the woody ends. Cut the spears lengthwise into halves. Heat 2 tbsp oil in a pan and sauté the asparagus for 2-3 minutes while turning. Crush pink peppercorns in a mortar, add them to the asparagus and season with Himalayan salt. Crumble the sheep cheese.
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4.
Serve the soup with two slices of bread, a sprinkle of feta, roasted green asparagus and lemon thyme. Drizzle with remaining oil before serving.
