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🍽️ Creamy Asparagus Soup

458 kcal · 30 min · 4 servings

Ingredients

• 750 g asparagus
• 1 onion
• 2 tbsp butter
• 750 ml poultry broth
• 1 container whipping cream (min. 30% fat content)
• salt
• pepper (from the mill)
• lemon juice
• 250 g cooked ham (in strips)
• 0.5 bunch chives

Instructions

1. 1. Peel the asparagus.
2. 2. Cut the asparagus into pieces about 3 centimeters long.
3. 3. Set aside the tender asparagus tips.
4. 4. Peel the onion.
5. 5. Dice the onion.
6. 6. Heat butter in a large pot over medium heat.
7. 7. Sauté the onion cubes until translucent.
8. 8. Add the remaining asparagus pieces (excluding the tips) to the pot.
9. 9. Sauté the asparagus briefly.
10. 10. Deglaze everything with the poultry broth.
11. 11. Let the soup simmer for about 20 minutes.
12. 12. Puree the soup mixture in a blender.
13. 13. Pass the pureed soup through a fine sieve back into the pot.
14. 14. Stir in half of the cream.
15. 15. Bring the soup to a boil.
16. 16. Season the soup to taste with salt, pepper, and lemon juice.
17. 17. Add the ham strips and the reserved asparagus tips to the hot soup.
18. 18. Let the ingredients steep in the hot soup for about 5 minutes.
19. 19. Wash the chives.
20. 20. Shake the chives dry.
21. 21. Cut the chives into small rings.
22. 22. Whip the remaining cream until stiff.
23. 23. Gently fold the whipped cream into the soup.
24. 24. Divide the soup onto plates.
25. 25. Garnish the soup with the fresh chive rings.

Nutrition per serving

• kcal: 458
• Protein: 30 g · Fett/Fat: 34 g · Carbs: 8 g