{"id":10670,"date":"2016-06-14T10:24:35","date_gmt":"2016-06-14T08:24:35","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=10670"},"modified":"2023-11-28T10:27:44","modified_gmt":"2023-11-28T09:27:44","slug":"spargelcremesuppe-asparagus-cream-soup","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/06\/14\/spargelcremesuppe-asparagus-cream-soup\/","title":{"rendered":"Asparagus Cream Soup"},"content":{"rendered":"

<\/p>\n

I cook today:<\/strong> Asparagus Cream Soup
\nPreparation:<\/strong> 15 minutes
\nCooking time:<\/strong> 45 minutes
\nTotal time:<\/strong> 1 hour
\nCategory:<\/strong> Lunch Recipes, Soups & Stews, Vegetarian Recipes
\nOur Recipe rating:<\/strong>
\n\"\"<\/p>\n

\"Asparagus

Asparagus Cream Soup<\/p><\/div>\n

\"Asparagus

Asparagus Cream Soup<\/p><\/div>\n

Ingredients for 4 servings:<\/strong><\/p>\n

    \n
  • 750 grams of asparagus<\/li>\n
  • 1 shallot<\/li>\n
  • 100 milliliters of white wine<\/li>\n
  • 1 cup of cream<\/li>\n
  • 1 tablespoon of cornstarch<\/li>\n
  • Butter<\/li>\n
  • Sugar<\/li>\n
  • \u00bc lemon<\/li>\n
  • Some chopped parsley for garnish<\/li>\n
  • Salt & pepper<\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • Vegetable peeler<\/li>\n
    • Large pot for cooking the soup<\/li>\n
    • Whisk<\/li>\n
    • Sieve<\/li>\n
    • Blender<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      …preparations:<\/em><\/p>\n

      Peel asparagus & cut off about 1 centimeter from the end (do not throw away shells and ends). Cut the peeled asparagus into about 2 centimeter large pieces. Peel shallot and chop finely. Stir together 1 cup of cream with 1 heaping tablespoon of cornflour until clumping free.<\/p>\n

      …for the asparagus stock:<\/em><\/p>\n

      Give shells and asparagus ends along with 1 liter of water into a pot. Add a pinch of salt, a pinch of sugar and the juice of \u00bc lemon, bring to a boil and let simmer for about 15 minutes. Pour off the asparagus stock through a sieve and collect the liquid. <\/p>\n

      …for the asparagus cream soup:<\/em><\/p>\n

      Heat up a pot adding a flake of butter, once the butter begins to foam add asparagus pieces and finely chopped shallot and lightly saut\u00e9e for a few minutes stirring occasionally. Deglaze the asparagus with 100 milliliters of white wine & boil down the wine completely stirring occasionally. Pour in the collected asparagus stock, bring to a boil again and simmer for about 10 minutes.<\/p>\n

      Now lift out the asparagus tips from the soup and set aside for garnish. Remove the pot from the stove and puree everything using a blender for about 2 – 3 minutes. Bring the pureed soup again to a boil, pour in the cream-starch-mixture while stirring with a whisk and allow to simmer for a few minutes. Finally season with salt and pepper.<\/p>\n

      Place the asparagus tips in the middle of the plate, serve the soup around it and possibly garnish with finely chopped parsley. Good Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n