Summary

Ingredients

• 500 g asparaus, white soup asparaus or reen asparaus
• 800 ml water
• 2 shallot (s)
• 2 tablespoon butter
• 0.5 teaspoon ½ thyme, dried
• 50 g risotto rice
• 100 ml white wine, dry
• 150 g cream
• 100 g parmesan, finely rated
• salt and pepper
• sugar
• garlic
• nutmeg
• Paprika powder, noble sweet

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Instructions

1. Peel the asparagus (only the lower third of the green asparagus), cut off the woody ends generously and cut into pieces approx. 2 cm long. Bring the pieces to the boil in a saucepan with the water, salt and a pinch of sugar and cook for 4 minutes. Drain in a sieve and collect the brew.
2. Peel and finely dice the shallots. Melt the butter in the saucepan over medium heat and sweat the shallot cubes in it together with the thyme. Add the risotto rice and cook until translucent. Deglaze with the white wine and simmer until the liquid has almost evaporated. Add the asparagus stock and continue to cook the rice over medium heat until the desired firmness is reached (approx. 20 min). Remove the lid for the last 10 minutes and let it reduce a little.
3. Pour the cream into the soup and stir in the parmesan with a whisk and let it melt. Season to taste with salt, pepper, garlic, nutmeg and paprika. Add the asparagus pieces to the soup and let them get hot. The soup must no longer boil. Serve immediately.
4. The amount is enough as a main meal for two good eaters (two plates each). As a starter it is enough for four.