White and Green Cream of Asparagus Soup

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Peel the asparagus spears, cut them into pieces. Bring 1 liter of water to a boil with salt, a pinch of sugar and the asparagus peels. Leave to simmer for 15 minutes with the lid on. Pour through a sieve, collecting the clear soup.

Cook the white asparagus spears for 12 min, the green for 8 min in the clear soup. Melt the butter and sweat the flour in it. Gradually add the asparagus broth. Simmer for about 15 minutes.

Mix whipped cream and egg yolks together. Stir through with 3 tbsp asparagus broth, then add the mixture to the soup. Heat, but do not boil anymore. Season with pepper, juice of one lemon, salt and zest.

Add the asparagus sections. Sprinkle with chive rolls, perhaps garnish with mint.

Serving time : 50

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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