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Ingredients

Adjust Servings:
700-800 g asparagus spears
1 medium onion
50 g spinach
100 ml white wine or vermouth
30 g ghee or butter
100 ml sour cream, 25-30% fat or crème fraiche
600-800 ml cold water or vegetable broth
6 leaves mint
500 ml double cream, 30%, optionally
Salt
White pepper
Asparagus Soup

Asparagus Soup

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 45
  • Serves 4
  • Medium

Ingredients

  • 700-800 g asparagus spears

  • 1 medium onion

  • 50 g spinach

  • 100 ml white wine or vermouth

  • 30 g ghee or butter

  • 100 ml sour cream, 25-30% fat or crème fraiche

  • 600-800 ml cold water or vegetable broth

  • 6 leaves mint

  • 500 ml double cream, 30%, optionally

  • Salt

  • White pepper

Directions

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Every spring everyone in Wien looks forward to asparagus season. In May it is offered in all the stores: white, green, lilac, small, big, medium. Asparagus is offered across the city in supermarkets, farm markets and special stalls saying „Fresh strawberry and asparagus“. Love for asparagus is countrywide. Here everyone is a good hand a cooking it. Each and every restaurant here offers a seasonal asparagus menu including asparagus risotto, pasta, salads, soups and even desserts! : )

I suggest you cook this interesting asparagus soup. It is yummy!

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Steps

1
Done

Rinse the asparagus spears, remove the woody ends. Peel reserving the tips. Cut the tips off and save for serving.

2
Done

Chop the stalks into 0.7-1 cm thick pieces.

3
Done

Peel the onion and chop finely.

4
Done

In a pot, melt ghee or butter. Cook the onion over medium/low heat until transparent (for about 2-3 min).

5
Done

Add the asparagus and cook together for another 2-3 min.

6
Done

Add wine, increase the heat and let boil for a few minutes for alcohol to vaporize.

7
Done

Add water or broth, bring to a boil. Reduce to simmer and cook half-covered for 15 min until the asparagus is soft. During the cooking the asparagus will become yellow.

8
Done

When the asparagus is soft, remove the soup from heat. Add spinach and mint leaves. Process in a food processor or a hand mixer. Add some more boiled water if needed.

Spinach makes the soup light-green, and mint enhances its flavor.

9
Done

Add the sour cream, salt and pepper to taste. Mix with a blender or process in a food processor until smooth.

10
Done

Cook the asparagus tips. First, in a small pot, bring some salted water to a boil. Add the tips and cook for 5 min. The tips should become soft but tender. As soon as they are done, transfer them into a bowl of cold (better ice) water to prevent it from further cooking as overcooked asparagus has an unpleasant body.

11
Done

Remove the tips from the water and pat dry with a towel.

How to serve:

Serve hot garnished with a few asparagus tips.

You may also make some whipped cream and add to the soup before serving – it will get much more subtle and creamy. It will be perfect!

How to keep:

Can be kept refrigerated for 24 hours, but it as a rule it isn’t supposed to be kept.

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Tarte de Limao – Portuguese Lemon Tart
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