Cream of asparagus soup

Step 1/5

• ½ kg green asparagus
• 1 cloves garlic
• 1 onions

• knife
• cutting board

Peel and chop the onions and garlic. Cut off the tips and woody ends of the asparagus and set aside, cut the remaining asparagus into coarse pieces.

Step 2/5

• 10 g unsalted butter
• salt
• pepper

• pot
• cooking spoon

Heat half the butter in a large saucepan over medium heat. Add the garlic and onions and sweat for approx. 8 min. until translucent. Add the chopped asparagus and season with a pinch of salt and some pepper. Continue to simmer for approx. 5 min, stirring occasionally.

Step 3/5

• ⅔ l chicken stock

Add the chicken stock and bring to the boil. Reduce the heat and cover with a lid. Simmer the soup on low heat for approx. 15 min. until the asparagus is tender.

Step 4/5

• 60 g crème fraîche
• ½ lemon

• immersion blender

When the asparagus is cooked through in the stock, add creme fraîche and the juice of the lemon and blend everything into a creamy soup.

Step 5/5

• 10 g unsalted butter

• frying pan

Fry the asparagus tips in the remaining butter with some salt and pepper until soft. Serve the soup and garnish with the sautéed asparagus tips. Enjoy!

Enjoy your meal!