Spargelcremesuppe – smarter

Ingredients

• 0.5 Lemon
• 25 g smooth parsley (0.5 bunch)
• 2 EL classic vegetable broth
• 4 EL Olive oil
• Salt
• Pepper
• 750 g white asparagus
• 1 TL honey
• 2 egg yolks
• 100 ml soy cream
• nutmeg

Instructions

1. 1.

   Squeeze half the lemon into the parsley oil. Wash, dry, and finely chop the parsley leaves.

2. 2.

   Combine parsley, vegetable broth, oil, salt, and pepper in a tall container. Puree finely with an immersion blender. Season the parsley oil with a squeeze of lemon juice and set aside, covered.

3. 3.

   Wash, peel, and trim the asparagus.

4. 4.

   Place asparagus stalks and tips in a pot with 1.2 liters of water, ½ tsp salt, a squeeze of lemon juice, and honey. Bring to a boil and simmer covered for 15 minutes.

5. 5.

   In the meantime, cut the asparagus tips into 3-4 cm long pieces and the stalks into approximately 2 cm long pieces.

6. 6.

   Pour the asparagus broth through a sieve into a second pot and bring back to a boil. Blanch the asparagus tips in it for about 3 minutes until firm. Remove and set aside. Add the asparagus pieces to the broth and simmer covered for 15 minutes.

7. 7.

   Pour the asparagus broth again through a sieve into the other pot. Measure out 700 ml of broth and puree finely with the asparagus pieces in a tall container. Return it to the pot and bring back to a boil.

8. 8.

   Separate the eggs (use the egg whites for other purposes). Whisk together soy cream and egg yolks.

9. 9.

   Remove the asparagus soup from the heat, stir in the egg mixture. Reheat the soup while stirring, but do not let it boil again. Season with salt, pepper, a little lemon juice, and freshly grated nutmeg.

10. 10.

    Add the asparagus tips to the soup and let them heat through. Serve the asparagus cream soup in deep bowls or soup cups and drizzle with parsley oil.