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🍽️ Creamy Asparagus Soup with Cheese Baguette

505 kcal · 30 min · 4 servings

Creamy Asparagus Soup with Cheese Baguette Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the bottom three centimeters of the green asparagus.
  2. 2. Remove the skin from the white asparagus completely.
  3. 3. Place all the removed peels into a pot.
  4. 4. Cover the peels with water.
  5. 5. Let the broth simmer gently for about ten minutes with the lid on.
  6. 6. Strain the liquid and collect the water.
  7. 7. Cut the white and green asparagus into two to three centimeter long pieces.
  8. 8. Place the asparagus pieces into the hot broth.
  9. 9. Let the asparagus steep in the broth for about ten minutes.
  10. 10. Remove the asparagus from the pot.
  11. 11. Let the asparagus drain.
  12. 12. Top up the asparagus broth to 800 milliliters or measure it out.
  13. 13. Melt the butter in a pot.
  14. 14. Stir the flour into the butter.
  15. 15. Let the mixture sweat slightly.
  16. 16. Deglaze the pot with the wine.
  17. 17. Pour in the asparagus broth.
  18. 18. Stir everything well to prevent lumps.
  19. 19. Simmer the soup over medium heat for about ten minutes.
  20. 20. Mix the egg yolk with three tablespoons of cream.
  21. 21. Stir the egg yolk and cream mixture into the removed soup.
  22. 22. Season the soup with salt and nutmeg.
  23. 23. Add the asparagus pieces back into the soup.
  24. 24. Let the asparagus pieces warm through briefly in the soup.
  25. 25. Slice the baguette.
  26. 26. Preheat the oven to 250 degrees Celsius with top and bottom heat.
  27. 27. Toast the baguette slices in the hot oven on both sides.
  28. 28. Remove the slices from the oven.
  29. 29. Let the slices cool down.
  30. 30. Top the slices with Gorgonzola.
  31. 31. Sprinkle the slices with rosemary.
  32. 32. Divide the soup among plates.
  33. 33. Serve the soup with the cheese baguettes.

Nutrition per serving