Schrobenhausen Cream Of Asparagus Soup
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g asparaus, white
- salt
- sugar
- 1 teaspoon butter
- 100 g butter
- 60 g flour
- 1 cup whipped cream
- 2 egg yolks
- some pepper, freshly ground
- some nutmeg
- 1 lemon (s), untreated, grated zest and juice it
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut off the woody ends and cut into pieces approx. 1 cm long. Boil the asparagus peels and ends in 1 liter of salted water with a little butter and a pinch of sugar and cook for 15 minutes over medium heat. Pour the asparagus stock through a sieve into a second saucepan. Cook the asparagus cut into pieces for about 15 minutes until soft. Pour again into a container. Put the asparagus pieces to one side.
- Now melt the butter in a saucepan, stir in the flour and gradually pour in the asparagus stock while stirring constantly and then cover and simmer over low heat for about 15 minutes. Whisk the cream and egg yolks together and stir into the soup. Heat again briefly but do not boil any more!
- Add the asparagus pieces to the soup and season with salt, pepper, nutmeg and, if you like, with lemon zest and juice, possibly use a little granular broth to taste.
- Garnish with finely chopped parsley and serve.
- White bread and a glass of cold white wine go well with this.
- Is suitable as a starter, but is also very filling as a main course.
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