Summary

Ingredients

• 500 g asparaus, white
• 250 ml water
• 50 ml white wine
• 0.5 ½ small lemon (s), including the juice
• 1 pinch (s) erythritol (sugar substitute) or xylitol, more
• salt and pepper
• 50 g butter
• 50 ml cream
• some parsley
• chives

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Instructions

1. Peel the asparagus and cut off 1.5 - 2 cm at the bottom to avoid bitter substances from incorrect harvest. If you want to do the work, you can wash the pods without the possibly bitter end pieces and boil them for about 15 minutes. This need not be. I don`t think that`s necessary here.
2. Cut the asparagus into pieces and leave a longer piece (approx. 8 cm) on the tip of the asparagus so that you can fish it out easily after cooking.
3. Put all the asparagus pieces in a saucepan, add water, white wine, lemon juice, salt, xylitol and 20 g butter. Cook for about 15 minutes, depending on the strength of the asparagus.
4. Remove the asparagus tips, cut into smaller pieces and set aside. Put the rest of the asparagus and the entire broth in a blender. Add the cream, a little salt and pepper and the remaining 30 g butter and mix for at least 20 seconds on speed 4. Alternatively, puree with the hand blender. In the blender, however, it becomes creamier. Season to taste and add the asparagus tips.
5. Fill into plates and garnish with parsley and / or chives.
6. A light asparagus cream soup that does not require any binding agents.