Photo: RFF
Asparagus recipes
Cream of asparagus is the most popular starter of spring cuisine. We enjoy the soup even without a menu and serve a creamy asparagus recipe as a main course.
White or green? Which type of asparagus do you like the most? We have a wonderfully velvety creamy asparagus recipe for both varieties.
The asparagus cream soup is the most popular starter of spring cuisine. Too bad to enjoy them only as the beginning of a spring menu. And that's exactly why we serve you two recipes for asparagus cream soup, which you can spoon all day - alternating with spring-like asparagus salads .
The fine soup can be prepared from white and green asparagus. Green asparagus tastes nuttier and does not have to be peeled. White asparagus has a finer flavor. No matter which variety you choose, refine your asparagus cream soup with crab, salmon and potatoes. Or enjoy it completely pure - a velvety soft asparagus pleasure!
Two types of asparagus cream soup
Green asparagus cream soup
Ingredients (4 people)
- 1 onion
- 500 g green asparagus
- 2 tablespoons butter
- 500 ml of vegetable stock
- 250 ml of milk
- 150 g of creme fraiche
- Salt pepper
- 1 tsp sugar, about 2 tablespoons lemon juice
preparation
1. Peel and dice the onion. Wash asparagus, cut off woody ends. Cut asparagus into pieces.
2. Heat fat in a saucepan. Braise the onion for about 6 minutes. The last 3 minutes asparagus mitdünsten . Deglaze with broth and milk. Boil and simmer for about 10 minutes until the asparagus is soft. After about 3 minutes remove some asparagus tips for garnish.
3. Puree the soup with the blender . Stir in crème fraîche, season with salt, pepper, sugar and lemon juice. Arrange soup and garnish with asparagus.
White asparagus cream soup
Ingredients (4 people)
- 750 g white asparagus
- Salt, sugar
- 1 onion
- 40 g + 1 tbsp butter
- 40 g of flour
- 200 g of whipped cream
- 125 g rye bread
- 4 stalks dill
- 2 egg yolks
- pepper
- 1 tsp instant vegetable broth
- 2-3 tbsp Noilly Prat / white wine
- 150 g of North Sea crabmeat
preparation
1. Wash the asparagus thoroughly, peel and cut off the lower woody ends. Boil 1.25 liters of water, salt and sugar covered. Add the asparagus dish and ends, bring to the boil and simmer for about 20 minutes . Pour into a sieve, catch the asparagus water, drain the dishes well.
2. Meanwhile, cut the asparagus into pieces. Pour asparagus water back into the pot, bring to the boil, add the asparagus pieces and cook, covered, for about 5 minutes . Then pour again into a sieve, collect asparagus water and drain asparagus well. (Almost 1 liter of asparagus water should still be available.)
3. Peel the onion and dice very finely. Melt 40 g butter in a saucepan. Fry the onions in a glassy sauce, dust with flour, sauté while stirring. Gradually add the asparagus water and cream while stirring and bring to the boil. Approximately Simmer for 5 minutes .
4. Cut the bread into small cubes. Melt 1 tbsp of butter in a pan, fry bread in it. Wash dill, shake dry. Pick off the flag and finely chop, except for garnish. Beat the yolks, gradually stir in 6 tablespoons of soup . Remove the soup from the cooking plate, slowly add the egg yolk mixture and stir. Season with salt, pepper, broth, Noilly Prat and sugar. Add asparagus to the soup , let it steep for a while . Serve with crabs and croutons. Sprinkle with dill and garnish.
