Cream of asparagus soup with pea pesto
easy
75 mins
75 mins
Ingredients
- 1 kg white asparagus
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
- 150 g frozen peas
- 2 Garlic cloves
- 6 Stem(s) Basil
- 8 TABLESPOONS Oil
- 7-10 Tbsp grated rind of 1⁄2 organic lemon
- 2 medium-sized onions
- 60 g Butter
- 4 (60 g) easy go. Tbsp. flour
- 200 g Whipped cream
- 75 g Tyrolean bacon in thin slices
- 100 g smoked salmon in slices
- 2 Egg Yolk
Directions
- 1
Wash the asparagus, peel and cut off the woody ends. Boil 2 l salted water with 1 tsp. sugar. Simmer asparagus peel and ends in it for about 10 minutes. Cook frozen peas in boiling salted water for 2 minutes.
- 2
Quench, drain and allow to cool.
- 3
Cut the asparagus into pieces. Drain the asparagus skins and collect approx. 2 l of cooking water. Bring to the boil, cover and cook the asparagus pieces for about 10 minutes. Drain the asparagus and collect the cooking water again.
- 4
Peel the garlic and chop roughly. Wash basil, shake dry, pluck. Puree peas, garlic, basil and 6 tbsp. oil. Stir in lemon zest and approx. 3 tbsp. asparagus cooking water. Season to taste with salt and pepper.
- 5
Onions peel, finely dice. Heat butter. Sauté onions in it. Sweat flour in it. Stir in cream and cooking water, bring to the boil and simmer for about 5 minutes.
- 6
Cut Tyrolean bacon in half and fry until crispy in 2 tablespoons of hot oil. Drain. Cut salmon into strips.
- 7
Season soup with salt, pepper and sugar. Heat the asparagus in the soup. Whisk the egg yolks. Add 6 tbsp. of soup bit by bit. Remove soup from the stove and stir egg mixture into the soup (do not boil any more!).
- 8
Serve with pea pesto and bacon or salmon.
Nutrition Facts
350 kcal
11 g
28 g
10 g
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