Classic cream of asparagus soup

For 4 people
  • 1 kg white asparagus
  • Salt
  • Sugar
  • 50 g Butter
  • 50 g flour
  • 200 g Whipped cream
  • whiter Pepper
  • 2-3 tbsp lemon juice
  • Chervil
60 minutes
Spar Wash thoroughly. Then peel and cut off the woody ends. Bring 1.25 liters of water with salt and a pinch of sugar to the boil. Add asparagus peels and simmer covered for approx. 20 minutes.
In the meantime, cut the asparagus into pieces. Drain the asparagus peels, drain well and collect the asparagus water. Pour the asparagus water back into the pot, bring to the boil and add the asparagus pieces. Approx. Cook for 15 minutes. Drain the asparagus, collect the asparagus water and measure out 1 liter of liquid.
Heat the butter in a saucepan, dust with flour, sweat and deglaze gradually with asparagus water and cream, stirring constantly. Bring to the boil, simmer for 5 minutes, season with salt, pepper, sugar and lemon juice. Add the asparagus, heat again briefly. Garnish with chervil and serve.
1 person approx.:
  • 320 kcal
  • 1340 kJ
  • 6 g protein
  • 26 g fat
  • 14 g carbohydrates


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