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🍽️ Creamy White Asparagus Soup

147 kcal · 30 min · 4 servings

Ingredients

• 600 g white asparagus
• salt
• 1 tsp honey
• 4 shallots
• 1 starchy potato
• 60 g butter (4 tbsp)
• 1 bay leaf
• nutmeg
• pepper
• 100 ml white wine
• 4 sprigs parsley
• 40 g yogurt (3.5% fat) (2 tbsp)
• 75 g whipping cream

Instructions

1. 1. Peel the asparagus and wash it thoroughly.
2. 2. Place the asparagus peels and the cut-off woody ends in a pot.
3. 3. Season the peels with salt and honey.
4. 4. Pour in 800 milliliters of water.
5. 5. Bring the mixture to a boil.
6. 6. Remove the pot from the heat and let the broth steep for 20 minutes.
7. 7. Separate the asparagus tips and set them aside.
8. 8. Cut the remaining asparagus into small pieces.
9. 9. Peel the shallots and the potato.
10. 10. Dice the shallots and the potato into small cubes.
11. 11. Heat 2 tablespoons of butter in a large pot.
12. 12. Sauté the shallot cubes, potato cubes, and chopped asparagus for 3 minutes over medium heat.
13. 13. Add a bay leaf to the pot.
14. 14. Season the mixture with freshly grated nutmeg, salt, and pepper.
15. 15. Deglaze the ingredients with wine.
16. 16. Let the liquid reduce for 3 minutes over medium heat.
17. 17. Strain the asparagus broth through a fine sieve into the pot.
18. 18. Simmer the soup for about 20 minutes over low heat.
19. 19. Wash the parsley and dry it.
20. 20. Pluck the parsley leaves and chop them finely.
21. 21. Set the chopped parsley aside.
22. 22. Puree the soup after cooking with yogurt and cream.
23. 23. Season the soup with salt and pepper to taste.
24. 24. Keep the soup warm.
25. 25. Heat the remaining butter in a frying pan.
26. 26. Fry the asparagus tips for 5 to 6 minutes over medium-low heat.
27. 27. Serve the soup in bowls.
28. 28. Place the fried asparagus tips on top of the soup.
29. 29. Garnish the soup with the chopped parsley.
30. 30. Sprinkle the soup with a little pepper.

Nutrition per serving

• kcal: 147
• Protein: 5 g · Fett/Fat: 7 g · Carbs: 12 g