Light Asparagus Soup with Honey Mustard
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg asparagus
- 1 ½ liter vegetable stock
- 2 teaspoons sugar
- 30 g butter
- 1 squirt lemon juice
- 100 ml cream
- 200 g sour cream
- 1 ½ tablespoon mustard (honey mustard)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel off the asparagus and cut into pieces approx. 4 cm in size. Cook the asparagus pieces together with the sugar, butter and a splash of lemon juice in the vegetable stock for about 20 minutes. Then puree the asparagus in the broth with a hand blender. Add the sweet and sour cream and the honey mustard and bring to the boil again. Season to taste with salt and pepper. Serve hot.
- Tip: To get a finer consistency, the soup should finally be poured or strained through a sieve so that the fibrous asparagus remains are filtered out.
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