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🍽️ Creamy Green Asparagus and Herb Soup with Crispy Croutons

328 kcal · 30 min · 4 servings

Ingredients

• 750 g green asparagus
• 1 shallot
• 250 g floury potatoes
• 3 tbsp butter
• 100 ml dry white wine
• 600 ml vegetable broth
• 2 boxes cress
• 2 slices toast bread
• 150 ml whipping cream
• salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Peel the lower part of the green asparagus stalks. Cut off the tender tips and dice the remaining stalk pieces into small chunks.
2. 2. Peel the shallot and the potatoes. Cut both ingredients into small cubes.
3. 3. Heat two tablespoons of butter in a pot. Sauté the asparagus pieces, shallot cubes, and potato cubes in it for a short time.
4. 4. Deglaze the mixture with the wine. Then add the vegetable broth.
5. 5. Let the soup simmer gently over low heat for about twenty minutes.
6. 6. Cut the cress from the stems. Set aside two tablespoons for later decoration.
7. 7. Remove the crust from the toast slices. Cut the bread into small cubes.
8. 8. Fry the bread cubes in the remaining hot butter until golden brown and crispy.
9. 9. Place the finished croutons on a kitchen towel to absorb any excess fat.
10. 10. Add the cream and most of the cress to the soup.
11. 11. Puree the soup finely and smoothly using a hand blender.
12. 12. Simmer the soup for a short while longer if you find it too runny. Otherwise, add a little more broth to achieve the desired consistency.
13. 13. Add the previously cut asparagus tips into the hot soup.
14. 14. Let the tips cook in the soup for about five minutes until they are tender.
15. 15. Finally, season the soup with salt, pepper, and a pinch of nutmeg.
16. 16. Serve the soup in bowls. Sprinkle it with the crispy croutons and the two tablespoons of cress.

Nutrition per serving

• kcal: 328
• Protein: 8 g · Fett/Fat: 22 g · Carbs: 20 g