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🍽️ Creamy Asparagus Soup

185 kcal · 30 min · 4 servings

Ingredients

• 500 g asparagus (peeled, cut into 3cm pieces)
• 1.5 l water
• salt
• 0.5 tsp sugar
• 40 g butter
• 30 g whole wheat flour
• 1 pinch white pepper
• 1 tbsp white wine (or lemon juice)
• 20 g cold butter
• 1 egg yolk (whisked with 4 tbsp cream)

Instructions

1. 1. Wash the asparagus peels and place them in a pot with water.
2. 2. Let the peels boil for 20 minutes to create a flavorful broth.
3. 3. Strain the liquid into a clean pot through a fine sieve and discard the solids.
4. 4. Season the asparagus broth with salt and sugar to taste.
5. 5. Add the prepared asparagus pieces to the broth.
6. 6. Cook the asparagus pieces for 8 to 10 minutes until tender.
7. 7. Carefully remove the asparagus pieces from the soup with a slotted spoon and set them aside.
8. 8. Melt butter in a pot and stir in flour to create a light roux (a mixture of fat and flour).
9. 9. Slowly pour the asparagus broth into the roux, stirring constantly.
10. 10. Let the soup simmer for 20 minutes to thicken.
11. 11. Season the soup with salt, pepper, and either white wine or lemon juice.
12. 12. Stir in cold butter to make the soup smooth and creamy.
13. 13. Whisk egg yolk with cream and stir this mixture into the soup to thicken it (temper).
14. 14. Return the previously removed asparagus pieces to the soup.
15. 15. Do not heat the soup strongly anymore to prevent the egg yolk from curdling.

Nutrition per serving

• kcal: 185
• Protein: 4 g · Fett/Fat: 15 g · Carbs: 8 g