Cream of asparagus soup with herb cream

Name: Cream of asparagus soup with herb cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 2-3 stem(s) curly parsley and basil; 250 g Whipped cream; 1 TABLESPOON Olive oil; 50 g Butter; 50 g Flour; 7-10 Tbsp white pepper; 2-3 TABLESPOONS dry white wine

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
2-3 stem(s) curly parsley and basil
250 g Whipped cream
1 TABLESPOON Olive oil
50 g Butter
50 g Flour
7-10 Tbsp white pepper
2-3 TABLESPOONS dry white wine

Directions

1
Wash and peel the asparagus and cut off the woody ends. Put the asparagus skins and cuts in 1 1/4 litre of boiling salted water, with a pinch of sugar. Cover and simmer for about 20 minutes.
2
In the meantime cut the asparagus into pieces. Wash parsley and basil, dab dry and chop finely, except for a little basil for garnishing. Drain asparagus skins and sections, let them drain well and collect asparagus water.
3
Put the asparagus water back into the pot, bring to the boil and add the asparagus pieces. Let it cook for about 15 minutes. In the meantime beat 125 g cream until semi-stiff. Add oil and herbs and mix in. Drain the asparagus, collect the asparagus water and measure 1 litre.
4
Heat butter in a pot, dust with flour and sauté. Gradually deglaze with asparagus water and remaining cream, stirring constantly. Bring to the boil, season with salt, pepper, sugar and wine.
5
Add the asparagus, heat up again briefly. Serve the soup in small bowls with a dollop of herb cream. Serve garnished with basil.