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🍽️ Creamy Asparagus Soup with Croutons

308 kcal · 30 min · 4 servings

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

Ingredients

Instructions

  1. 1. Peel the asparagus and cut off the woody lower ends.
  2. 2. Wash the trimmed asparagus scraps.
  3. 3. Place the asparagus scraps and the water in a pot.
  4. 4. Bring the mixture to a boil.
  5. 5. Simmer the broth with the lid on for 15 minutes.
  6. 6. Remove the crusts from the white bread.
  7. 7. Cut the bread into small cubes.
  8. 8. Fry the bread cubes in hot butter until golden brown.
  9. 9. Remove the finished croutons from the pan and set them aside.
  10. 10. Strain the asparagus broth through a fine sieve into a clean pot.
  11. 11. Squeeze the remaining asparagus scraps in the sieve thoroughly.
  12. 12. Discard the squeezed asparagus scraps.
  13. 13. Cut the soft asparagus stalks into pieces about 2 centimeters long.
  14. 14. Bring the strained asparagus broth to a boil again.
  15. 15. Add the cut asparagus pieces to the boiling broth.
  16. 16. Let everything come to a boil once.
  17. 17. Reduce the heat to low and let the soup cook for 5 minutes.
  18. 18. Whisk the egg yolk with the cream and a small splash of the hot broth.
  19. 19. Remove the pot from the heat so the soup is no longer boiling.
  20. 20. Stir the egg yolk and cream mixture into the hot soup.
  21. 21. Season the soup with salt and pepper to taste.
  22. 22. Divide the finished soup among the plates.
  23. 23. Sprinkle the soup with parsley leaves, chives, and the prepared croutons.

Nutrition per serving