Cream of asparagus soup

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the asparagus thoroughly, cut off the woody lower ends. Peel the asparagus. Boil 1.25 litres of water with salt and 1 pinch of sugar. Add the asparagus peel and simmer covered for about 20 minutes. In the meantime cut the asparagus into pieces.

2. 2

   Drain the asparagus skins, drain well and collect the asparagus water. Put the asparagus water back into the pot, bring to the boil and add the asparagus pieces. Cook for about 15 minutes. Press the meat mixture out of the skin as small dumplings. Heat the oil in a pan and fry the dumplings all around. Drain the asparagus, collect the asparagus water and measure 1 litre of liquid. Heat butter in a pan, dust with flour, sweat it and gradually add asparagus water and cream, stirring constantly. Bring to the boil, season to taste with salt, pepper, sugar and lemon juice. Add asparagus and meatballs, heat up again briefly.

3. 3

   Heat the oil in a pan and fry the dumplings all around. Drain the asparagus, collect the asparagus water and measure 1 litre of liquid. Heat butter in a pan, dust with flour, sweat it and gradually add asparagus water and cream, stirring constantly. Bring to the boil, season to taste with salt, pepper, sugar and lemon juice. Add asparagus and meatballs, heat up again briefly. Serve garnished with chervil as desired

Nutrition Facts

KCAL
530 kcal

CARBS
15 g

FATS
45 g

PROTEINS
15 g