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🍽️ Creamy Green Asparagus Soup with Milk Foam

197 kcal · 30 min · 4 servings

Ingredients

• 250 g green asparagus
• 1 shallot
• 10 g butter (1 tbsp)
• 400 ml classic vegetable broth
• 30 g parmesan (1 piece)
• 0.5 lemon
• 4 tbsp soy cream
• salt
• pepper
• 100 ml milk (1.5 % fat)
• 3 drops truffle oil

Instructions

1. 1. Wash the green asparagus thoroughly and let it drain.
2. 2. Cut off the woody lower ends of the asparagus stalks.
3. 3. Peel the lower third of the asparagus stalks with a vegetable peeler.
4. 4. Cut the prepared asparagus stalks into pieces about two centimeters long.
5. 5. Peel the shallot and chop it finely.
6. 6. Heat the butter in a pot.
7. 7. Add the asparagus pieces and the chopped shallot to the pot.
8. 8. Sauté the vegetables over medium heat.
9. 9. Pour in the vegetable broth and bring the mixture to a boil.
10. 10. Reduce the heat and let the soup simmer for about 15 minutes.
11. 11. Grate the Parmesan finely in the meantime.
12. 12. Add the grated Parmesan to the cooked asparagus mixture.
13. 13. Blend everything into a smooth cream using a hand blender.
14. 14. Squeeze the lemon.
15. 15. Stir the soy cream into the soup.
16. 16. Season the soup to taste with salt, pepper, and a splash of lemon juice.
17. 17. Warm the milk with a pinch of salt and truffle oil to about 60 degrees Celsius.
18. 18. Make sure the milk does not boil.
19. 19. Froth the warm milk, for example using a hand blender or an electric milk frother.
20. 20. Pour the finished soup into glasses or glass cups.
21. 21. Distribute the milk foam evenly over the soup.
22. 22. Serve the soup immediately.

Nutrition per serving

• kcal: 197
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 6 g