Cream of asparagus soup

Step 1/6

• 1 kg green asparagus
• 2 medium yellow onions
• 2 cloves garlic

• cutting board
• knife

Cut ends off the asparagus if they’re woody and discard. Cut off tips and set aside. Roughly chop remaining stalks, as well as onion and garlic.

Step 2/6

• 30 g butter

• large saucepan

Heat some of the butter in a large heavy saucepan over medium heat until melted. Add onion and garlic and cook for approx. 8 min. until fragrant and translucent.

Step 3/6

• salt
• pepper

Add asparagus stalks, a pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, for another 5 min.

Step 4/6

• 1⅜ l chicken stock

• sieve
• small saucepan

Pour in chicken broth and bring to a boil. Reduce to a slow simmer, cover, and cook for approx. 20 - 30 min., until asparagus is very tender. Meanwhile, boil asparagus tips in a separate saucepan for 2 - 3 min., until softened but still crisp. Drain and rinse with cold water. Set aside.

Step 5/6

• 120 g crème fraîche

• hand blender

Use a hand blender to purée soup until smooth. Bring soup back to a simmer and stir in crème fraîche.