Green Asparagus Soup with Diced Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, reen
- 1 shallot (s)
- 1 tablespoon oil (germ oil)
- salt
- 125 ml white wine
- 300 ml vegetable stock
- 2 tablespoon crème fraîche
- Cayenne pepper
- 1 tomato (s)
- 2 tablespoon parsley, finely chopped
- 1 tablespoon vinegar (fruit vinegar)
- pepper from the grinder
- 1 tablespoon water
Print Recipe
Pin Recipe Instructions
- Clean, wash and chop the asparagus. Peel and finely chop shallot. Then fry briefly in hot oil in a saucepan with the asparagus and shallot, season with salt and pepper. Pour in white wine and stock and cover and simmer over low heat for about 12-15 minutes.
- In the meantime, mix the crème fraiche with 1 tablespoon water, a little salt and pepper. Scald the tomato, peel, quarter, core and dice. Take some asparagus tips out of the pot.
- Add the parsley and half of the crème fraiche to the asparagus soup. Puree and season with vinegar, salt and cayenne pepper.
- To serve, fill the soup with asparagus tips and tomatoes into deep plates and add the remaining crème fraiche.
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