Asparagus Soup with Coutons
Spargel soup with Coutons is a recipe featuring fresh ingredients from the Cream Soup category. Try this and more recipes from Spoonsparrow!
Ingredients
- 500 g white asparagus
- 250 g green asparagus
- 2 tbsp butter
- 1 small lemon (untreated)
- 200 g whipping cream
- Salt
- Pepper (freshly ground)
- 4 slices of toast bread
Instructions
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1.
Wash the asparagus and peel thoroughly; only peel the green asparagus in the lower third, trim the ends. In a pot sauté the asparagus peels with 1 tbsp butter while stirring, then pour in about 1 liter of water. Rinse the lemon under hot water, cut into slices, add to the asparagus peels, season with salt and simmer for about 20 minutes, then strain through a sieve.
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2.
Trim the asparagus tips. Cut the asparagus stalks into small pieces. Bring the asparagus broth to a boil and cook the tips in it for about 8 minutes, remove them and shock them with ice water. Then add the asparagus pieces to the broth and simmer until tender for about 20 minutes, then puree and strain through a sieve, return to the pot, pour in the cream and heat. Stir the remaining butter into the soup, season with salt and pepper, and add the asparagus tips back in. Toast the bread slices, cut out heart shapes, and serve with the soup.
