🍽️ Creamy Asparagus Soup with Crispy Choux Pastry Croutons

Name: Creamy Asparagus Soup with Crispy Choux Pastry Croutons
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pinch salt; 25 g butter; 75 g flour; 2 eggs; 500 g white asparagus; 500 g green asparagus; 1 onion; 150 g waxy potatoes; 2 tbsp butter; 100 ml dry white wine; 600 ml vegetable broth; 150 ml whipping cream; 50 g crème fraîche; salt; nutmeg (freshly grated); chervil (for garnish)

450 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1 pinch salt
25 g butter
75 g flour
2 eggs
500 g white asparagus
500 g green asparagus
1 onion
150 g waxy potatoes
2 tbsp butter
100 ml dry white wine
600 ml vegetable broth
150 ml whipping cream
50 g crème fraîche
salt
nutmeg (freshly grated)
chervil (for garnish)

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Line a baking tray with baking paper.
3. Heat 125 milliliters of water with a pinch of salt and some butter in a pot until it briefly boils.
4. Pour the flour all at once into the pot and stir vigorously.
5. Continue stirring the dough over medium heat until a large ball forms and a white film appears on the bottom of the pot.
6. Transfer the dough to a bowl and let it cool for about 5 minutes.
7. Mix the cooled eggs one by one into the dough using the dough hooks of an electric hand mixer.
8. Fill the dough into a piping bag fitted with a star nozzle.
9. Pipe about 16 small dollops with some space between them onto the prepared baking tray.
10. Bake the choux pastries in the preheated oven for 15 to 20 minutes until golden brown.
11. Remove the choux pastries from the oven and let them cool completely.
12. Peel the bottom third of the green asparagus and peel the white asparagus completely.
13. Place all the peeled skins in a pot, cover with water, and let simmer gently for about 10 minutes with the lid on.
14. Strain the broth through a sieve and collect the liquid in a clean container.
15. Cut off the tips from the white asparagus and cut both the tips and the stalks of the green asparagus into 2 to 3 centimeter long pieces.
16. Peel the onion and the potato and dice them finely.
17. Sauté the onion cubes in 1 tablespoon of hot butter.
18. Add the potato and asparagus pieces and deglaze everything with white wine.
19. Add the previously collected vegetable broth and the asparagus cooking liquid.
20. Let the soup cook covered for about 20 minutes until soft.
21. Divide the finished soup onto plates.
22. Place several of the cooled choux pastries on top of the soup.
23. Garnish the dish with chervil and serve.

Nutrition per serving

kcal: 450
Protein: 13 g · Fett/Fat: 30 g · Carbs: 28 g