Cream of asparagus soup Büsumer style

Name: Cream of asparagus soup Büsumer style
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Organic lemon; 500 g Asparagus; 1 Onion; 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 25 g Butter; 1/2 cube (50 g each) Crab Paste "for soups & sauces"; 2 TABLESPOONS Flour; 250 ml Milk; 250 ml Vegetable broth; 1 collar Dill; 100 g Whipped cream; 7-10 Tbsp Pepper; 200 g North Sea crab meat

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Organic lemon
500 g Asparagus
1 Onion
7-10 Tbsp Salt
1 TABLESPOON Sugar
25 g Butter
1/2 cube (50 g each) Crab Paste "for soups & sauces"
2 TABLESPOONS Flour
250 ml Milk
250 ml Vegetable broth
1 collar Dill
100 g Whipped cream
7-10 Tbsp Pepper
200 g North Sea crab meat

Directions

1
Wash lemon hot and cut in half. Wash and peel the asparagus and cut off the woody ends. Peel and halve the onion. Sweeten 1 litre of cold salted water with 2 tbsp. sugar. Add the asparagus peel, asparagus pieces, 1/2 lemon and onion and bring to the boil slowly. Simmer for about 15 minutes. Pour stock through a fine sieve and collect. Melt butter and crab paste. Stir in flour and sweat briefly. Remove the pot from the stove.
2
Cut the asparagus, except for the tips, into pieces of about 2 cm. Boil up the asparagus stock. Cook the asparagus pieces and tips for about 6 minutes. Pour the stock through a sieve and collect (approx. 750 ml). Put roux back on the stove. Add milk, broth and stock while stirring, bring to the boil and simmer for about 5 minutes while stirring. Heat the asparagus in the soup.
3
Wash the dill, shake dry, pluck flags from the stalks and cut finely, except for a little to garnish. Whip cream until semi-stiff. Squeeze juice from the remaining lemon half. Season soup with salt, sugar, pepper, lemon juice and serve. Sprinkle with crab meat and dill and garnish with dill.