Asparagus Cream Soup À La Tick

Summary

Ingredients

• 1 ½ kg asparagus, white, 2nd variety
• 3 liters water
• 100 g celery
• 3 tablespoon butter
• 2 tablespoon sugar
• 100 ml cream
• salt
• Pepper, white, freshly ground
• 2 tablespoon cornstarch

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Instructions

1. Peel the asparagus.
2. Put on the asparagus peels with cold water, bring to the boil and simmer for 20 minutes on a low heat. By the way, I buy the asparagus i. d. R. peeled and let me add the pods. For a soup I prefer the second type because it is thinner. Before the discussions about the asparagus peels / pesticides / bitter substances arise at this point: Just take organic asparagus, you can play it safe with the pesticides if you are uncertain and if you boil the peels at very low heat for no more than 20 minutes nothing bitter either. But please do not add salt or butter or anything else at this point, because we want to have the taste of the asparagus in the brew (subject of osmosis).
3. Cut the small piece of celery into small cubes. The celery shouldn`t really taste great in the end, but it increases the taste of the asparagus unbelievably. You can of course leave it out - just try it out!
4. Cut the asparagus into small pieces. Place the asparagus heads with the first section in bowls separately from the second section.
5. After 20 minutes, pour the asparagus peels through a sieve and collect the water. Remove about 100 ml of the liquid and set aside.
6. Leave out 2 tablespoons of butter and fry the asparagus pieces from the second section quickly and hot with 1 tablespoon of sugar and caramelize a little. Add the celery cubes, pour in the asparagus water and the cream, season with salt, bring to the boil and simmer over a medium heat for about 20 minutes.
7. Fry the asparagus heads and the first sections in a pan with 1 tablespoon butter and 1 tablespoon sugar and caramelize. Then remove from the pan and place on kitchen paper to drain.
8. Puree the soup after 20 minutes. Add the fried asparagus heads and simmer for another 5 minutes. The asparagus pieces should still have a bit of bite.
9. Stir the cornstarch with the asparagus water, which has since been cooled down, until smooth and add to the soup. Bring this to the boil again and simmer for about 1 minute.
10. Serve the soup with some freshly chopped chives, if you like.

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