🍽️ Creamy Asparagus Root Soup with Orange Accent

Name: Creamy Asparagus Root Soup with Orange Accent
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Lemon (juice); 600 g black salsify; 1 onion; 1 garlic clove; 200 g floury-cooking potatoes; 5 g butter (1 tsp); 20 g spelt wholemeal flour (1 tbsp); 1 l vegetable broth; 1 organic orange; 20 g parsley (1 handful); 2 tbsp olive oil (aromatized with orange to taste); 100 ml whipping cream; salt; pepper

181 kcal · 30 min · 4 servings

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Ingredients

1 Lemon (juice)
600 g black salsify
1 onion
1 garlic clove
200 g floury-cooking potatoes
5 g butter (1 tsp)
20 g spelt wholemeal flour (1 tbsp)
1 l vegetable broth
1 organic orange
20 g parsley (1 handful)
2 tbsp olive oil (aromatized with orange to taste)
100 ml whipping cream
salt
pepper

Instructions

1. Fill a large bowl with water and stir in lemon juice.
2. Wear gloves when peeling the asparagus roots.
3. Wash the asparagus roots thoroughly.
4. Place the peeled stalks immediately into the lemon water bowl.
5. Peel the onion and the garlic.
6. Cut the onion and garlic into small cubes.
7. Peel the potato and wash it.
8. Cut the potato into cubes as well.
9. Melt the butter in a pot.
10. Sauté the onions and garlic until translucent over medium heat.
11. Cut the asparagus roots into bite-sized pieces.
12. Add the asparagus root pieces and potato cubes to the onions.
13. Stir the flour into the vegetable mixture.
14. Deglaze the mixture with broth.
15. Simmer the soup on low heat for about 20 minutes until soft.
16. Wash the orange thoroughly with hot water.
17. Dry the orange.
18. Grate the peel into fine zest strips.
19. Squeeze the juice out of the orange.
20. Add the orange juice to the soup.
21. Blanch the orange zest for approx. 1 minute in boiling water.
22. Drain the zest.
23. Shock the zest with cold water.
24. Let the zest drain well.
25. Wash the parsley.
26. Shake the parsley dry.
27. Puree the parsley finely with oil and 2–3 tablespoons of cold water.
28. Puree the cooked soup until creamy.
29. Stir the cream into the soup.
30. Bring the soup back to a boil.
31. Adjust the consistency with a little more broth or let it reduce slightly.
32. Season the soup to taste with salt and pepper.
33. Fill 4 deep bowls with the soup.
34. Sprinkle the soup with the orange zest.
35. Drizzle the parsley oil over the soup.

Nutrition per serving

kcal: 181
Protein: 5 g · Fett/Fat: 10 g · Carbs: 18 g