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🍲 Creamy Green Asparagus Soup

284 kcal · 30 min · 4 servings

Ingredients

• green asparagus 2 bunch
• onions, yellow 1 pc.
• organic limes 1 pc.
• parsley, fresh 10 g
• cress bed 1 pc.
• multigrain toast bread 2 slices
• butter 2 tbsp
• salt pinch
• pepper, black ground pinch
• vegetable broth 600 ml
• whipping cream 500 ml
• oil 1 tbsp

Instructions

1. 1. Rinse the asparagus thoroughly.
2. 2. Peel the bottom third of the asparagus.
3. 3. Remove the woody ends of the asparagus.
4. 4. Separate the asparagus tips and set them aside.
5. 5. Cut the remaining asparagus into coarse pieces.
6. 6. Halve the onion and peel it.
7. 7. Finely chop the onion.
8. 8. Wash the lime thoroughly.
9. 9. Grate about one teaspoon of lime zest.
10. 10. Halve the lime.
11. 11. Squeeze the juice from the lime.
12. 12. Wash the parsley.
13. 13. Dry the parsley.
14. 14. Pick the parsley leaves off the stems.
15. 15. Finely chop the parsley leaves.
16. 16. Wash the cress.
17. 17. Dry the cress.
18. 18. Remove the crusts from the toast bread.
19. 19. Cut the toast bread into cubes of about one centimeter.
20. 20. Melt one tablespoon of butter in a pot over high heat.
21. 21. Fry the onions in it for about three minutes.
22. 22. Season the onions with salt and pepper.
23. 23. Add the asparagus to the pot.
24. 24. Deglaze the dish with vegetable broth and cream.
25. 25. Cook the asparagus until tender for about ten minutes.
26. 26. Heat one tablespoon of butter in a frying pan over medium heat.
27. 27. Fry the toast bread cubes in it for about five minutes until golden brown.
28. 28. Remove the toast cubes from the pan.
29. 29. Wipe the pan with a kitchen towel.
30. 30. Heat the pan with oil on the highest setting.
31. 31. Fry the asparagus tips in it for about three minutes.
32. 32. Season the asparagus tips with salt and pepper.
33. 33. Add the parsley to the asparagus cream soup.
34. 34. Add two teaspoons of lime juice to the asparagus cream soup.
35. 35. Puree the soup with a hand blender.
36. 36. Season the soup with salt and pepper to taste.
37. 37. Fill the soup into deep plates.
38. 38. Garnish the soup with the asparagus tips.
39. 39. Garnish the soup with cress.
40. 40. Garnish the soup with parsley.
41. 41. Garnish the soup with the toast cubes.
42. 42. Garnish the soup with the lime zest.
43. 43. Serve the soup.

Nutrition per serving

• kcal: 284
• Protein: 5 g · Fett/Fat: 24 g · Carbs: 17 g