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🍽️ Creamy Asparagus and Tomato Soup

205 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• 1 shallot
• 1 tbsp sprout oil
• salt
• pepper (from the mill)
• 125 ml white wine
• 300 ml vegetable broth
• 2 tbsp crème fraîche
• cayenne pepper
• 1 tomato
• 2 tbsp parsley (finely chopped)
• 1 tbsp fruit vinegar

Instructions

1. 1. Wash the asparagus thoroughly and remove the woody lower ends.
2. 2. Cut the asparagus into small pieces.
3. 3. Peel the shallot and chop it very finely.
4. 4. Heat some oil in a large pot.
5. 5. Add the asparagus and the shallot to the pot.
6. 6. Sauté the vegetables briefly.
7. 7. Season with salt and pepper.
8. 8. Pour the wine and the broth into the pot.
9. 9. Cover the pot with a lid.
10. 10. Let the soup simmer on low heat for about 12 to 15 minutes.
11. 11. Take one tablespoon of water into a small bowl.
12. 12. Whisk the crème fraîche with the water.
13. 13. Season the mixture with a little salt and pepper.
14. 14. Pour boiling water over the tomato.
15. 15. Remove the skin from the tomato.
16. 16. Cut the tomato into quarters.
17. 17. Remove the seeds from the tomato quarters.
18. 18. Dice the tomato flesh into small cubes.
19. 19. Take some of the asparagus tips out of the pot and set them aside.
20. 20. Wash the parsley and chop it.
21. 21. Add half of the prepared crème fraîche to the soup.
22. 22. Add the chopped parsley to the soup.
23. 23. Puree the soup until smooth using a hand blender.
24. 24. Season the soup with vinegar.
25. 25. Adjust the seasoning with salt and cayenne pepper.
26. 26. Fill the hot soup into deep bowls.
27. 27. Distribute the reserved asparagus tips over the soup.
28. 28. Add the diced tomatoes to the soup.
29. 29. Drizzle the remaining crème fraîche over the finished soup.

Nutrition per serving

• kcal: 205
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 8 g