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🍽️ Creamy Asparagus Soup with Heart-Shaped Toast Croutons

298 kcal · 30 min · 4 servings

Creamy Asparagus Soup with Heart-Shaped Toast Croutons Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the asparagus thoroughly and peel it. Peel only the bottom third of the green stalks. Cut off the tough ends.
  2. 2. Place the discarded asparagus peels in a pot. Add 1 tablespoon of butter and sauté them while stirring.
  3. 3. Pour about 1 liter of water over the peels. Wash a lemon thoroughly under hot water, cut it into wedges, and add it to the broth.
  4. 4. Season the mixture with salt and let it simmer for about 20 minutes.
  5. 5. Strain the broth through a fine mesh sieve to remove all solids. Keep the clear liquid.
  6. 6. Cut the tender asparagus tips off the stalks. Chop the remaining asparagus into small pieces.
  7. 7. Bring the previously prepared asparagus broth to a boil. Add the asparagus tips and cook them for about 8 minutes.
  8. 8. Remove the asparagus tips and immediately shock them in ice-cold water to set the color.
  9. 9. Add the small asparagus pieces to the boiling broth and cook them for about 20 minutes until tender.
  10. 10. Puree the cooked asparagus pieces finely. Pass the mixture through a sieve to achieve a smooth consistency.
  11. 11. Return the pureed asparagus mixture to the pot. Pour in the cream and gently heat the soup.
  12. 12. Stir the remaining butter into the hot soup. Season to taste with salt and pepper.
  13. 13. Add the previously prepared asparagus tips back into the finished soup.
  14. 14. Toast the bread. Cut heart shapes out of the toast. Serve the croutons alongside the soup.

Nutrition per serving