Asparagus foam soup with semolina noodles

Name: Asparagus foam soup with semolina noodles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg green asparagus; 1 collar Spring onions; 3 TABLESPOONS Grape seed oil; 750 ml Vegetable broth (instant); 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 125 ml Milk; 30 g Butter or margarine; 70 g Durum wheat semolina; 2 Eggs (size M); 50 g flaked almonds

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg green asparagus
1 collar Spring onions
3 TABLESPOONS Grape seed oil
750 ml Vegetable broth (instant)
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
125 ml Milk
30 g Butter or margarine
70 g Durum wheat semolina
2 Eggs (size M)
50 g flaked almonds

Directions

1
Wash the asparagus, dab dry and cut off the woody ends. Peel the lower third of the asparagus. Cut off heads and put aside. Clean and wash spring onions, dab dry and cut into large pieces. Heat the oil in a large pot. Sauté the asparagus and spring onions in it.
2
Deglaze with stock and 125 g cream, bring to the boil. Season with salt, pepper and nutmeg and simmer for 10 minutes. In the meantime bring milk and fat to the boil. Add the semolina while stirring and bring to the boil briefly, remove from the heat. Season to taste with salt, pepper and nutmeg. Let it cool down a little bit and stir in the eggs one after the other. Cook the asparagus heads in boiling salted water for 5 minutes, drain. Use 2 teaspoons of the semolina to cut out dumplings and let them simmer in boiling salted water for about 5 minutes until they rise to the surface. Remove with a skimmer. Roast the flaked almonds in a coated pan without fat until golden brown, take them out. Finely puree the asparagus soup and pass through a sieve. Bring the soup to the boil again.
3
Cook the asparagus heads in boiling salted water for 5 minutes, drain. Use 2 teaspoons of the semolina to cut out dumplings and let them simmer in boiling salted water for about 5 minutes until they rise to the surface. Remove with a skimmer. Roast the flaked almonds in a coated pan without fat until golden brown, take them out. Finely puree the asparagus soup and pass through a sieve. Bring the soup to the boil again. Whip 125 g cream until stiff, fold into the soup and whip until frothy. Serve the soup with asparagus tips and semolina noodles and garnish with roasted almond flakes