Green asparagus cream soup with milk foam

Name: Green asparagus cream soup with milk foam
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g green asparagus; 1 l Vegetable broth; 20 g Ginger Root; 50 g Whipped cream; 7-10 Tbsp Juice of 2 lemons; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 discs Toast bread (approx. 25 g each); 2 TABLESPOONS Butter or margarine; 2 stem(s) Chervil; 250 ml Whole milk

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g green asparagus
1 l Vegetable broth
20 g Ginger Root
50 g Whipped cream
7-10 Tbsp Juice of 2 lemons
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 discs Toast bread (approx. 25 g each)
2 TABLESPOONS Butter or margarine
2 stem(s) Chervil
250 ml Whole milk

Directions

1
Wash the asparagus and cut off the woody ends. Cut the asparagus into pieces. Bring the vegetable stock to a boil, simmer the asparagus pieces for about 15 minutes. Peel ginger, chop finely and add to the asparagus.
2
Asparagus with broth very finely puree, with cream and lemon juice refine, with salt, pepper and sugar season.
3
Remove the crusts from the bread and cut into small cubes. Heat the fat in a pan, fry the bread cubes in it until crispy, then let them drip off on kitchen paper. Wash the chervil, shake dry and pluck the leaves from the stems.
4
Warm the milk and froth it up.
5
Pour asparagus soup into glasses, cover with milk foam and garnish with chervil and croutons.