Cream of Asparagus Soup
Nothing beats an aromatic homemade cream of asparagus soup. With this simple recipe, this creamy soup can be made without much effort. With the addition of delicious spices and garden cress, it makes a great appetizer.
Category: Soup
Source: www.mein-schoenes-land.de
Equipment
| Pot |
Ingredients
| White asparagus | |
| Onions | |
| Butter | |
| White wine | |
| Chicken stock | |
| Cream | |
| Egg yolks | |
| Sugar | |
| Salt | |
| Pepper | |
| Nutmeg | |
| Zum Servieren: | |
|---|---|
| Cream | |
| Garden cress | |
Instructions
Peel the asparagus and cut off the woody ends. Cut off asparagus heads and halve lengthwise. Cut remaining asparagus into slices. Finely dice onion and sauté in butter with asparagus slices until translucent. Pour in wine and boil down for approx. 3 min.
Pour in chicken broth and simmer covered for approx. 15 min. Finely puree soup, bring to the boil again and cook the asparagus tips in it for 6-8 min.
Mix cream with the egg yolk. Remove the soup from the heat. Mix the egg yolk cream with some of the soup and thicken the soup with it (do not let it boil anymore!).
Season soup with sugar, salt, pepper and nutmeg. Whip cream until stiff and serve soup with whipped cream and a little cress.
Nutrition
| Serving size: | 430.5 |
| Energy: | 322.9 |
| Ratio: | 0.8 |
| Carbohydrate: | 11.0 |
| Fat: | 26.0 |
| Protein: | 7.7 |
| Saturated fat: | 15.8 |
| Sodium: | 843.8 |
| Sugar: | 6.2 |