Cream of asparagus soup Büsumer style

Name: Cream of asparagus soup Büsumer style
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g white asparagus; 1/4 litre Milk; 1/2-1 cubes (25-50 g each) Crab Soup Paste; 1 collar Dill; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TEASPOONS Lemon juice; 7-10 Tbsp Sugar; 200 g North Sea crab meat

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

Asparagus soup with prawns is served on the North Sea coast. Some crab soup paste refines the taste and gives colour

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g white asparagus
1/4 litre Milk
1/2-1 cubes (25-50 g each) Crab Soup Paste
1 collar Dill
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TEASPOONS Lemon juice
7-10 Tbsp Sugar
200 g North Sea crab meat

Directions

1
For the asparagus stock, wash and peel the asparagus and cut off the woody ends. Boil up the asparagus peel and ends with approx. 3⁄4 l water. Simmer open for about 10 minutes (see tip below). In the meantime cut the asparagus into short pieces. Drain the asparagus peelings and catch the stock.
2
Bring asparagus stock, milk and soup paste to the boil. Add asparagus pieces and simmer covered for 5-7 minutes. In the meantime, wash the dill, shake dry and finely chop the flags. Whip cream until semi-stiff. Season soup with salt, pepper, lemon juice and 1 pinch of sugar. Serve with crab meat and dill.
3
A fine stock can easily be conjured up from bowls and cut ends. So that it does not become bitter, only cook for about 10 minutes.