Cream of asparagus soup
Difficulty
Easy 👌Ingredients
| 1 kg | green asparagus |
| 2 cloves | garlic |
| 2 | medium yellow onions |
| 40 g | butter (divided) |
| 1⅜ l | chicken stock |
| 120 g | crème fraîche |
| 1 | lemon (juice) |
| salt | |
| pepper |
How-To Videos
Utensils
- large saucepan
- hand blender
- sieve
- citrus press
- small saucepan
- cutting board
- knife
Enjoy with
Azienda Agricola Tamellini Soave 2015
With fine flavors, like in this green asparagus soup, make sure to pair light wines that are not too rich in alcohol. These wines are low-key in terms of flavor, which gives the soup more room to develop its taste. The wonderful fruit concentration and the creamy mouthfeel make this wine an ideal companion for this soup.
Nutrition per serving
435
24g
33g
10g
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.
in Berlin