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🍽️ Fluffy Asparagus Soup

185 kcal · 30 min · 4 servings

Ingredients

• 600 g white asparagus
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp butter
• 1.5 tbsp flour
• 200 ml whipping cream
• pepper (from the mill)
• nutmeg (freshly grated)
• lemon juice (to taste)
• 4 cherry tomatoes
• 4 parsley
• 2 tbsp chopped parsley

Instructions

1. 1. Peel the asparagus and cut off the woody lower ends.
2. 2. Place the asparagus peels, the cut-off ends, a pinch of salt, a pinch of sugar, and 1 liter of water in a pot.
3. 3. Bring the mixture to a boil and let it simmer over medium heat for about 15 minutes.
4. 4. Strain the liquid through a fine mesh sieve and catch the asparagus broth in a clean pot.
5. 5. Bring the collected asparagus broth back to a boil in this pot.
6. 6. Cut the firm asparagus stalks into pieces about 4 centimeters long.
7. 7. Add the asparagus pieces to the boiling broth and let them cook in it.
8. 8. Remove the cooked asparagus with a slotted spoon and set it aside.
9. 9. Melt the butter in a clean pot over medium heat.
10. 10. Dust the flour over the melted butter.
11. 11. Deglaze the butter-flour mixture with 800 milliliters of the prepared asparagus broth.
12. 12. Stir the mixture vigorously with a whisk until no lumps remain.
13. 13. Wash the tomatoes under running water.
14. 14. Halve the washed tomatoes.
15. 15. Thread the tomato halves, asparagus tips, and parsley leaves alternately onto wooden skewers.
16. 16. Foam the soup vigorously again just before serving.
17. 17. Fill the hot soup into small bowls.
18. 18. Sprinkle the soup with chopped fresh parsley.
19. 19. Garnish each bowl with one asparagus-tomato skewer and serve immediately.

Nutrition per serving

• kcal: 185
• Protein: 4 g · Fett/Fat: 15 g · Carbs: 9 g