Cream of asparagus soup

Name: Cream of asparagus soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g white asparagus; 7-10 Tbsp Salt; 1/2 Stalk leek (only the white part); 1 Onion; 100 g Potatoes; 15 g Butter; 300 ml Milk; 500 ml Vegetable broth; 7-10 Tbsp Pepper; 100 g Whipped cream; 7-10 Tbsp Lemon juice; 7-10 Tbsp pink pepper berries and smooth parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g white asparagus
7-10 Tbsp Salt
1/2 Stalk leek (only the white part)
1 Onion
100 g Potatoes
15 g Butter
300 ml Milk
500 ml Vegetable broth
7-10 Tbsp Pepper
100 g Whipped cream
7-10 Tbsp Lemon juice
7-10 Tbsp pink pepper berries and smooth parsley

Directions

1
Wash the asparagus, peel and cut off the woody ends. Cut off asparagus tips and boil in salted water for 4-5 minutes. Remove, rinse briefly in cold water and cut in half lengthwise.
2
Cut the remaining asparagus into pieces. Halve the leek lengthwise, wash and cut into strips. Peel and chop the onion. Peel and wash the potatoes and cut them into small pieces.
3
Heat butter in a pot. Sauté onion and leek for 2-3 minutes, then add asparagus and potatoes. Deglaze with milk and stock, season with salt and pepper. Cover and simmer for about 20 minutes. Add cream, puree soup and pass through a sieve
4
Heat the soup briefly, season to taste with salt, pepper and a little lemon juice. Fill soup into bowls, spread asparagus tips on top, garnish with pepper berries and parsley
5
Per total about 840 kJ, 200 kcal. E 6 g, F 14 g, KH 11 g