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🍽️ Creamy Asparagus Soup with Pesto Dot

235 kcal · 30 min · 4 servings

Ingredients

• Asparagus (400 g white and green each)
• 1 onion
• 2 tbsp butter
• 750 ml poultry broth
• 1 cup whipping cream
• salt
• pepper
• lemon juice
• 4 tsp basil pesto (jar)
• chervil leaves

Instructions

1. 1. Thoroughly rinse the asparagus under running water.
2. 2. Peel the white asparagus completely using a vegetable peeler.
3. 3. For green asparagus, remove only the bottom third of the stalks.
4. 4. Trim off the tough ends from all asparagus stalks.
5. 5. Cut the remaining asparagus into pieces about 2 to 3 cm long.
6. 6. Set aside the tender asparagus tips for later.
7. 7. Peel the onion and dice it into small cubes.
8. 8. Heat butter in a large pot over medium heat.
9. 9. Sauté the onions until translucent, but not brown.
10. 10. Add the chopped asparagus pieces to the onion and sauté briefly.
11. 11. Deglaze the vegetables with poultry broth.
12. 12. Let the soup simmer for about 20 minutes.
13. 13. Then puree the soup finely with a blender.
14. 14. Press the pureed mixture through a fine sieve back into the pot.
15. 15. Stir in half of the cream into the soup.
16. 16. Bring the soup to a brief boil.
17. 17. Season the soup to taste with salt, pepper, and lemon juice.
18. 18. Let the reserved asparagus tips steep in the hot soup for 5 minutes.
19. 19. Whip the remaining cream until stiff.
20. 20. Gently fold the whipped cream into the finished soup just before serving.
21. 21. Ladle the soup into plates or bowls.
22. 22. Add one teaspoon of pesto to each serving.
23. 23. Garnish the soup to your liking with the asparagus strips and chervil leaves.

Nutrition per serving

• kcal: 235
• Protein: 6 g · Fett/Fat: 19 g · Carbs: 9 g