Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g asparaus, reen
- 1 medium shallot (s), finely chopped
- 40 g butter
- 500 ml chicken or vegetable stock
- 100 ml cream
- salt and pepper
- Chive rolls
- Croutons
Print Recipe
Pin Recipe Instructions
- Peel the asparagus in the lower third, cut off the hard ends. Cut the sticks into pieces approx. 2 cm long. Steam the shallot in butter, pour in the stock and bring to the boil. Add the asparagus pieces and cook for about 15 minutes.
- Puree finely with a hand blender. Add the cream, bring to the boil and mix again.
- Season to taste and serve sprinkled with chives and croutons.
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