Summary

Ingredients

• 1 ½ liters water
• 1 ½ teaspoon salt
• 2 teaspoons vegetable stock, instant
• 1 teaspoon sugar
• 1 tablespoon butter
• 1 kg asparagus, white
• 6 cl brandy, (e.g. Chantre Rouge)
• 150 ml white wine, dry
• 4 tablespoon pine nuts
• 400 ml whipped cream
• 1 tablespoon cornstarch mixed with a little water

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Instructions

1. First bring 1.5 l water with 1 teaspoon salt, 2 teaspoons instant vegetable stock, 1 teaspoon sugar and 1 teaspoon butter to the boil. Peel the asparagus and cook the asparagus with the washed skins in the boiling water for 15-20 minutes. In the meantime, roast the pine nuts.
2. Remove the asparagus and the peels from the cooking water. Discard the shells. Cut the asparagus into pieces approx. 1.5 - 2.0 cm in size and put them back in the boiling water. Add the brandy, the white wine and 200 ml of cream. Mix the cornstarch with water. Bring the soup to the boil, add the mixed cornstarch and simmer on a low flame for 5 minutes while stirring.
3. Whip the remaining 200 ml whipped cream until stiff. Pour the soup into soup bowls or soup plates and serve with a dollop of whipped cream and pine nuts.