Asparagus Cream Soup
by Editorial Staff
They say that this soup is very popular in Germany and Austria – there it is considered almost a national dish. Maybe so, I don’t know, but the fact that it tastes amazing is for sure!
Servings: 4-5
Cook: 1 hour
Ingredients
- Asparagus – 0.5 Kilogram
- Onion – 1 Piece
- Potatoes – 2-3 Pieces
- Chicken broth – 2-3 Glasses
- Butter – 2 Tbsp. spoons
- Yogurt – 3-4 tbsp
- Salt – To taste
- Tarragon – To taste
- White Pepper – To taste
Directions
- We mix yogurt with tarragon.
- My asparagus, cut off the hard ends and cut into small cubes. Clean, wash and dice potatoes.
- Fry finely chopped onions in butter until golden brown, add asparagus and cook for a couple of minutes.
- We send potatoes to a saucepan (it is convenient to cook such a soup in a saucepan or a saucepan with a thick bottom), mix and pour the hot broth in a minute.
- Cook the soup over low heat, covered for about 15 minutes, until the potatoes and asparagus are fully cooked. Then we puree it, salt it, add pepper, stir it, heat it up again and pour it into plates. put a tablespoon of yogurt with tarragon in each.
Enjoy your meal!
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