Cream Of Asparagus Soup with Bread Croutons
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus
- 20 g butter for fryin
- 1 pinch (s) sugar
- 1 squirt lemon juice
- 600 ml vegetable stock
- salt and pepper
- 250 ml milk
- 2 slices whole grain bread
- Chives, fresh
Print Recipe
Pin Recipe Instructions
- First peel the asparagus, cut off the woody ends and cut into approx. 1 cm long slices. Halve the asparagus tips lengthways once and set aside.
- Heat 1 - 2 tablespoons of butter in a relatively large saucepan and sweat the asparagus pieces for about 1 minute. Sprinkle with sugar, caramelize briefly and then add the lemon juice. Stir briefly and deglaze with the vegetable stock. Let the whole thing simmer on a low heat for about 20 minutes with the lid half closed.
- In the meantime, cut the wholemeal bread into pieces and toast briefly in the remaining butter. If necessary, season with salt and pepper and set aside.
- Now season the soup as well, puree it, bring it to the boil briefly and add the milk. If necessary, puree again. Now add the asparagus tips and simmer them gently for about 5 - 7 minutes until the tips are cooked through.
- Serve garnished with the whole grain bread croutons and possibly fresh chives.
- This relatively simple recipe is great for preparing, just before serving, let the asparagus seats get hot - done.
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