Very Fine Italian Asparagus Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, white
- 3 medium tomato (s)
- 5 sprigs basil
- 3 sprigs parsley, smooth
- 40 g butter
- 30 g flour, type 405
- 1 teaspoon sugar
- some salt and pepper
- 100 ml cream
- 1 teaspoon lemon juice, freshly squeezed
- 1 cube vegetable stock
Print Recipe
Pin Recipe Instructions
- Wash and peel the asparagus, cover the peel with 10 g butter, 1 teaspoon sugar in 1 L vegetable stock and cook for 10 minutes, then pour through a sieve.
- Wash tomatoes, cut crosswise, place briefly in the stock, rinse with cold water, remove the skin and stems and dice.
- Sweat the flour in the remaining butter, pour the stock, bring to the boil while stirring constantly, season with salt and pepper.
- Cut the asparagus diagonally into 3 cm pieces and cook in the stock until just soft.
- Wash and chop the basil and parsley sprigs, mix with 1 teaspoon lemon juice, 100 ml cream and the tomato cubes and add to the soup.
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