Firebird`s Asparagus Cappuccino
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg asparagus, white
- 2 small shallot (s)
- 30 g butter
- 1 ½ liter vegetable stock
- Salt and pepper, from the mill
- 200 ml cream
- Nutmeg, grated
- some sugar
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut into pieces. Put the tips aside. Finely dice shallots.
- In a large saucepan, heat the butter over medium heat. Sweat the onion cubes in it. Put the asparagus sections, except for the tips, in the pot and sauté with them. Top up with vegetable stock and cook until the asparagus is nice and soft. Mix the soup with a hand blender and strain it through a sieve if necessary.
- Now insert the tips and let them draw firm to the bite. Season with salt, pepper and nutmeg.
- Finally stir in the cream.
- Put some of the soup without tips in a tall mug or saucepan and froth up with a hand blender. Put the foam on the soup with a tablespoon and rub some nutmeg over it.
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