Cream Of Champagne and Asparagus Soup

Summary

Ingredients

• 5 spear / s asparagus, white
• 5 spear / s asparagus, green
• 250 ml water for the asparagus, approx.
• 250 ml champagne, alternatively prosecco or sparkling wine
• 20 g butter
• 1 tablespoon wheat flour type 550
• 1 tablespoon vegetable stock powder
• 1 pinch (s) sugar
• 100 ml cream, liquid

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Instructions

1. Peel the white asparagus whole, the green asparagus in the lower third and cut off the ends. Put the bowls and ends in a saucepan, cover with water, boil for 10 minutes and then drain the stock for further use.
2. Cut approx. Two stalks of green asparagus into small oblique slices, the remaining asparagus into pieces approx. 1 cm thick.
3. Heat some butter in a pan, fry the green asparagus slices in it and then set aside.
4. Pour champagne over the remaining pieces of asparagus and cook until soft. Set aside two tablespoons of asparagus pieces.
5. Heat the butter again in a saucepan, stir in the flour and burnish it. Deglaze from the skins with approx. 250 ml asparagus stock and add the soft asparagus pieces together with the champagne. Puree everything finely and then pour through a sieve.
6. Add the remaining pieces of asparagus to the soup, season with vegetable stock and a little sugar and bring to the boil. Pour in the cream and top with the green asparagus slices fried in butter.