Asparagus cream soup


For this recipe you are going to need asparagus peels in order to make a flavorful stock.You can store asparagus peels in the freezer in a bag.

For the stock :
200-400 gr asparagus peels
the juice of 1/2 lemon
20 gr butter
1,5 liters of water

For the soup:
5-6 asparagus sticks
1/2 shallot (grated)
200 ml cream

pepper salt the juice of a half lemon

For the stock quickly rinse the asparagus peels and bring all the stock ingredients to a boil.Cook on medium high heat for 25 min.
Filter the stock.

Chop up the asparagus sticks and bring them to a boil in your asparagus stock.Add lemon juice.
Let it simmer for 10 min

With a slotted spoon  take out the asparagus and put it in a blender.
Blend it smooth with cream pepper and salt.
Put the pureed asparagus back to the stock and season if needed.

Now beat the mixture for 30 seconds with a balloon whisk.


Sprinkle some parsley or chives on top



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