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🍽️ Creamy Coconut Asparagus Soup

208 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus
• 250 g green asparagus
• 1 stalk lemongrass
• 2 curry leaves
• 1 onion
• 100 g floury-cooking potatoes
• 3 tbsp butter
• 100 ml dry white wine
• 600 ml vegetable broth
• 100 ml coconut cream
• salt
• 0.5 untreated lemon (juice and zest)
• nutmeg
• curry powder

Instructions

1. 1. Peel the bottom third of the green asparagus spears and peel the white asparagus completely.
2. 2. Place all the peeled skins into a pot.
3. 3. Cover the skins with 250 milliliters of water.
4. 4. Add the longitudinally halved lemongrass and the curry leaves to the pot.
5. 5. Simmer the mixture covered for about 10 minutes.
6. 6. Strain the liquid through a sieve and collect the broth.
7. 7. Cut the asparagus diagonally into 2 to 3 centimeter long pieces.
8. 8. Peel the onion and the potatoes.
9. 9. Dice the onion and the potatoes.
10. 10. Melt 1 tablespoon of hot butter in a pot.
11. 11. Sauté the onions in the butter.
12. 12. Add the potatoes and about half of the white asparagus.
13. 13. Deglaze the mixture with white wine.
14. 14. Pour in the prepared broth and the asparagus stock.
15. 15. Simmer the soup covered for about 20 minutes until soft.
16. 16. Stir the coconut cream into the soup.
17. 17. Puree the soup finely with a hand blender.
18. 18. Strain the soup through a sieve if desired.
19. 19. Reduce the soup slightly or add more broth to achieve the desired consistency.
20. 20. Add the remaining white asparagus to the soup.
21. 21. Let the asparagus steep over low heat for about 8 minutes.
22. 22. Add the green asparagus to the soup.
23. 23. Cook the green asparagus for another 8 minutes.
24. 24. Remove the asparagus from the soup with a slotted spoon.
25. 25. Distribute the asparagus onto the soup plates.
26. 26. Whisk the remaining butter into the soup liquid until frothy.
27. 27. Pour the soup over the asparagus.
28. 28. Sprinkle the plates with some curry and serve.

Nutrition per serving

• kcal: 208
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 10 g