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🍽️ Creamy Asparagus Soup with Fresh Tips

211 kcal · 30 min · 4 servings

Ingredients

• 1 kg white asparagus
• 1 tbsp lemon juice
• 1 tsp sugar
• salt
• 1 shallot
• 20 g butter
• 30 g flour
• 80 ml white wine
• 100 ml whipping cream
• pepper (from the mill)
• nutmeg (freshly grated)
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Wash the asparagus thoroughly and peel it.
2. 2. Cut off the woody lower ends.
3. 3. Add 1 liter of water, the juice of one lemon, sugar, and 1 teaspoon of salt to a pot.
4. 4. Bring the liquid to a boil.
5. 5. Place the asparagus stalks and the peeled skins into the boiling water.
6. 6. Let everything cook for about 20 minutes.
7. 7. Pour the cooking water through a sieve and catch the liquid.
8. 8. Cut the cooked asparagus stalks into coarse pieces.
9. 9. Discard the asparagus skins.
10. 10. Set aside the asparagus tips for later.
11. 11. Peel the shallot and dice it finely.
12. 12. Melt butter in a large pot.
13. 13. Sauté the shallots until translucent.
14. 14. Sprinkle the flour over the shallots.
15. 15. Deglaze the mixture with wine and 700 milliliters of the saved asparagus broth.
16. 16. Add the coarse asparagus pieces to the soup.
17. 17. Let the soup simmer for about 10 minutes.
18. 18. Then puree the soup until smooth.
19. 19. Stir in the cream.
20. 20. Season the soup with salt, pepper, and nutmeg.
21. 21. If the soup is too thick, add some asparagus broth or milk.
22. 22. Add the reserved asparagus tips back into the soup.
23. 23. Distribute the soup onto plates.
24. 24. Sprinkle the soup with parsley.
25. 25. Serve the soup with a rustic baguette.

Nutrition per serving

• kcal: 211
• Protein: 6 g · Fett/Fat: 13 g · Carbs: 14 g