Cream of asparagus soup with herb cream

Name: Cream of asparagus soup with herb cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g white asparagus; 7-10 Tbsp Salt, sugar; 2-3 stem(s) Parsley and basil; 125 g + 125 g whipped cream; 1 TABLESPOON Oil (e.g. olive oil); 3 TABLESPOONS butter/margarine; 3 slightly heaped tbsp. flour; 5-7 TABLESPOONS dry white wine; 7-10 Tbsp white pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g white asparagus
7-10 Tbsp Salt, sugar
2-3 stem(s) Parsley and basil
125 g + 125 g whipped cream
1 TABLESPOON Oil (e.g. olive oil)
3 TABLESPOONS butter/margarine
3 slightly heaped tbsp. flour
5-7 TABLESPOONS dry white wine
7-10 Tbsp white pepper

Directions

1
Wash and peel the asparagus and cut off the woody ends. Simmer the asparagus skins and ends in 1 l boiling water, covered with a little salt and sugar each, for about 10 minutes. Cut the asparagus into pieces
2
Drain the asparagus skins and ends, catching the stock, pouring it back into the pot and bringing it to the boil. Cover the asparagus pieces and cook them for about 15 minutes
3
Wash the herbs and chop them except for some basil. Beat 125 g cream until half stiff. Stir in oil and herbs. Drain the asparagus and collect the stock.
4
Heat the fat. Sweat flour in it. Gradually stir in stock and 125 g cream. Bring to the boil and simmer for about 5 minutes. Stir in wine. Season soup to taste and heat asparagus in it. Serve with a dollop of herb cream. Garnish with the rest of the basil
5
Practical for storage: Boil the asparagus skins and ends with a little water and freeze the stock. Ideal as a base for soups & sauces