Cream of asparagus soup - Soups - Recipes - Recipes & Tips - Leimer Website

Ingredients

• Peel the asparagus, cut off the woody ends and cut into approx. 2 cm pieces. Put the asparagus heads aside.
• Heat 50 g butter in a pan. Add the asparagus pieces and sauté with sugar, a little salt and lemon juice.
• Dust with flour and slowly pour in the stock while stirring. Bring the asparagus soup to the boil and simmer over a medium heat for approx. 10 mins. until the asparagus pieces are tender.
• Meanwhile, heat the remaining butter in a pan. Sauté the asparagus heads for approx. 5 mins. and set aside as a soup garnish.
• When the asparagus pieces in the soup are soft, puree the soup with a hand blender. Add the cream, bring to the boil briefly and season with salt, pepper and nutmeg to taste.
• Serve the cream of asparagus soup, top with asparagus heads and sprinkle with croutons.