Asparagus Cream Soup
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Asparagus cream soup made with white asparagus or a mix of white and green asparagus is a light, creamy soup that is perfect for a spring meal.
Total0:4040 min
Prep0:1515 min
Wait0:2525 min
Servings44
Per serving225 kcal225 kcal
Ingredients
Preparation
Asparagus800 g
Onion1 pc
Leek1 pc
Vegetable broth1 l
20% cream200 ml
Olive oil2 tbsp
Salt and pepper
Ingredients
Preparation
Asparagus800 g
Onion1 pc
Leek1 pc
Vegetable broth1 l
20% cream200 ml
Olive oil2 tbsp
Salt and pepper
1
Wash the asparagus. If you are using white asparagus, peel it thoroughly. Peel green asparagus only near the lower part of the stalks. Cut off the woody ends.2
Cut off the asparagus tips and set them aside for later.3
Finely chop the white part of the leek and the onion.4
Fry the onion and leek in olive oil in a large pot for about 10 minutes, until softened and lightly translucent. Stir from time to time so the vegetables do not burn.5
Add the asparagus stalks cut into smaller pieces and pour in the vegetable broth.6
Reduce the heat and cook for about 20 minutes.7
In a separate pot, cook the asparagus tips in a small amount of water for about 5 minutes.8
Drain the asparagus tips and set them aside for serving.9
Blend the vegetables into a smooth cream.10
Add the cream, mix thoroughly, and season with salt and pepper to taste.Serving
Serve the cream soup garnished with the cooked asparagus tips.
It goes very well with garlic croutons.
