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🍽️ Creamy Asparagus Soup with Parmesan

268 kcal · 30 min · 4 servings

Ingredients

• 600 g green asparagus
• salt
• sugar
• 2 tbsp butter
• 2 tbsp flour
• 100 ml whipping cream (at least 30% fat content)
• pepper (from the mill)
• nutmeg
• 75 g Parmesan (block)

Instructions

1. 1. Peel the asparagus completely.
2. 2. Trim off the hard, lower ends.
3. 3. Cut the stalks into pieces about 3 cm long.
4. 4. Place the asparagus peels in a pot.
5. 5. Pour in 1.5 liters of water.
6. 6. Add a pinch of salt and a pinch of sugar.
7. 7. Bring the mixture to a boil.
8. 8. Simmer the broth over medium heat for 30 minutes.
9. 9. Strain the broth through a sieve into a clean pot.
10. 10. Bring the strained broth back to a boil.
11. 11. Cook the asparagus pieces in it for 4 to 5 minutes.
12. 12. Remove the asparagus pieces.
13. 13. Let the pieces drain.
14. 14. Melt the butter in a separate pot.
15. 15. Stir the flour into the butter.
16. 16. Stir the mixture with a wooden spoon.
17. 17. Let the mixture take on a light color.
18. 18. Gradually deglaze the mixture with 900 ml of the asparagus broth.
19. 19. Whisk vigorously.
20. 20. Ensure no lumps form.
21. 21. Add the asparagus pieces.
22. 22. Reserve only the tender tips for later.
23. 23. Simmer the soup over medium heat for about 10 minutes.
24. 24. Stir the soup frequently.
25. 25. Puree the soup finely.
26. 26. Pass the soup through a fine sieve.
27. 27. Stir in the cream.
28. 28. Bring the soup back to a brief boil.
29. 29. Season the soup with salt to taste.
30. 30. Season the soup with pepper to taste.
31. 31. Season the soup with nutmeg to taste.
32. 32. Ladle the soup into pre-warmed bowls.
33. 33. Garnish the soup with the reserved asparagus tips.
34. 34. Garnish the soup with shaved Parmesan.
35. 35. Garnish the soup with freshly ground pepper.
36. 36. Serve the soup.

Nutrition per serving

• kcal: 268
• Protein: 10 g · Fett/Fat: 20 g · Carbs: 12 g