Quick Asparagus – Leek – Cheese – Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 glasses asparagus ( glasses a 330g)
- 1 leek stick (s)
- 1 liter vegetable broth
- 200 g processed cheese (cream or herbs)
- 400 ml cream
- 100 g sausae (mortadella)
- 100 g crème fraîche
- 1 packet herbs, frozen (8 herbs)
- salt
- sugar
- butter
- oil
Print Recipe
Pin Recipe Instructions
- Cut the leek into rings and fry in a little neutral oil until translucent. Cut the asparagus into sections and add to the leek along with the asparagus water from the glasses. Add a good pinch of salt, 1 teaspoon of sugar, 1 stick of butter and about 1 liter of stock and cook for about 15 minutes. Then stir in the processed cheese and cream, bring to the boil again and mix well.
- Turn the stove to low and do not let the soup boil anymore. Add the mortadella cut in diametergonal strips and the crème fraîche (you can also omit the crème fraîche). Season to taste with green herbs (e.g. ½ to 1 package of frozen 8 herbs).
- Makes about 2.5 liters of soup. It certainly works well with fresh asparagus, but is really tasty and super quick with the variant from the glass. We like it as a soup or as a main course.
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