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🍽️ Creamy Asparagus and Herb Soup

260 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus
• 500 g green asparagus
• 1 onion
• 100 g floury potatoes
• 2 tbsp butter
• 100 ml dry white wine
• 600 ml vegetable broth
• 150 ml whipping cream
• salt
• 0.5 untreated lemon (juice and zest)
• nutmeg
• fresh herbs for garnish (e.g. chervil, parsley, chive blossom)

Instructions

1. 1. Peel the white asparagus completely. Peel only the bottom third of the green asparagus. Cut off the woody ends of both types.
2. 2. Place the asparagus peels and cut ends in a pot. Cover with water. Simmer the mixture under a lid for about 10 minutes.
3. 3. Strain the liquid through a sieve into a separate bowl. Save the broth (aromatic liquid) for later.
4. 4. Cut the peeled asparagus diagonally into 2 to 3 centimeter long pieces.
5. 5. Peel the onion and the potatoes. Cut both into small cubes.
6. 6. Heat butter in a large pot. Sauté the onion cubes in it until they are soft.
7. 7. Add the potato cubes and asparagus pieces to the onion mixture.
8. 8. Deglaze the vegetables with white wine. Then pour in the prepared asparagus broth and the saved asparagus cooking liquid.
9. 9. Simmer the soup under a lid for about 20 minutes until soft.
10. 10. Remove the green asparagus tips from the soup after about 5 minutes. Set them aside to keep them crisp.
11. 11. Stir the cream into the remaining soup.
12. 12. Puree the soup finely with a hand blender.
13. 13. Decide on the desired consistency. Optionally strain the soup. Reduce it by boiling or add more broth if needed.
14. 14. Return the reserved asparagus tips to the hot soup. Let them warm through briefly.
15. 15. Season the soup with salt, lemon juice, lemon zest, and a pinch of nutmeg.
16. 16. Fill the soup into bowls. Garnish with fresh herbs and serve.

Nutrition per serving

• kcal: 260
• Protein: 7 g · Fett/Fat: 19 g · Carbs: 11 g