May 18, 2019

Asparagus soup

We are in the prime season of fresh asparagus, which I enjoy. Yesterday Friday I went on a shopping tour to Germany, as it was a public holiday in Denmark (Store Bededag). And as usual I did also take the time to go to a supermarket, where I found a big selection of German green & white asparagus.

Some of the asparagus I turned into asparagus soup this evening.

Asparagus soup: 3-4 servings

  • 600 g white asparagus - to have the end broken off, to be peeled and chopped into 2 cm pieces
  • 500 g green asparagus -  to have the end broken off  and chopped into 2 cm pieces
  • 30 g butter
  • 3 tablespoons wheat flour
  • 1 l vegetable stock
  • 2½-3 dl dairy whipping cream, 30-38% fat
  • season with salt and pepper.
  • Salt & pepper for seasnoing. 
  1. Prepare the two types of asparagus individual.
  2. Melt the butter in a medium cooking pot. 
  3. When the butter is melted, stir in the wheat flour. Let the wheat flour dissolved into the melted butter.
  4. Add in the vegetable stock little by little, so the butter-flour mixture is dissolved into the vegetable stock.
  5. Add in the prepared white asparagus. Let the asparagus pieces simmer gentle in the soup for approx. 10 minutes.
  6. Add the cream to the soup together with the prepared green asparagus pieces.
  7. Bring the soup to the boil. Let the soup boil gentle for 2-3 minutes.
  8. Season the soup with salt & pepper.
  9. Serve.

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