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🍽️ Creamy Asparagus Soup with Fresh Parsley Oil

216 kcal · 30 min · 4 servings

Creamy Asparagus Soup with Fresh Parsley Oil Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Squeeze half of the lemon to get the juice.
  2. 2. Wash the parsley, shake it dry, and pick the leaves off the stems.
  3. 3. Finely chop the parsley leaves.
  4. 4. Put the chopped parsley, vegetable broth, oil, a pinch of salt, and pepper into a tall container.
  5. 5. Blend the mixture with a hand blender until it is fine and smooth.
  6. 6. Season the parsley oil with a splash of lemon juice.
  7. 7. Set the oil aside, covered.
  8. 8. Wash the asparagus and peel it.
  9. 9. Cut off the woody lower ends of the asparagus.
  10. 10. Put the asparagus peels and ends into a pot.
  11. 11. Add 1.2 liters of water, half a teaspoon of salt, a splash of lemon juice, and honey.
  12. 12. Bring the mixture to a boil.
  13. 13. Let the broth simmer covered on low heat for 15 minutes.
  14. 14. Meanwhile, cut the asparagus tips into 3 to 4 cm long pieces.
  15. 15. Cut the remaining asparagus stalks into pieces about 2 cm long.
  16. 16. Strain the asparagus broth into a second pot through a sieve.
  17. 17. Bring the broth in the second pot back to a boil.
  18. 18. Cook the asparagus tips in it for about 3 minutes until they are tender-crisp.
  19. 19. Lift out the asparagus tips and set them aside.
  20. 20. Put the asparagus pieces into the boiling broth.
  21. 21. Let the asparagus pieces cook covered for 15 minutes.
  22. 22. Strain the broth with the asparagus pieces back into the first pot through a sieve.
  23. 23. Measure out 700 ml of the broth.
  24. 24. Put the 700 ml of broth and the asparagus pieces into a tall container.
  25. 25. Blend the mixture finely with the hand blender.
  26. 26. Return the pureed mixture to the pot.
  27. 27. Bring the soup to a boil in the pot.
  28. 28. Separate the eggs by separating the yolk from the white.
  29. 29. Use the egg white for another purpose.
  30. 30. Whisk the soy cream with the egg yolk.
  31. 31. Take the asparagus soup off the heat.
  32. 32. Stir the egg mixture into the soup.
  33. 33. Reheat the soup while stirring, but do not let it boil again.
  34. 34. Season the soup with salt, pepper, a little lemon juice, and freshly grated nutmeg.
  35. 35. Add the asparagus tips to the soup.
  36. 36. Let the tips heat through in the soup.
  37. 37. Serve the asparagus cream soup in deep plates or soup bowls.
  38. 38. Drizzle the parsley oil over the finished soup.

Nutrition per serving