Asparagus soup

Asparagus soup

Total: 35 min. | Active: 35 min.
vegetarian
Nutritional value / person: 248 kcal
, Fat: 17 g
, Carbohydrate: 17 g
, Protein: 5 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

2 tbsp butter
1 shallot, coarsely chopped
500 g white asparagus *-*
¼ tsp sugar
6 dl water
1 tsp salt
a little pepper
1 dl full cream

Croutons

1 tbsp butter
4 slice bread (approx. 100 g), cut into cubes
¼ tsp fennel seeds, crushed using a pestle and mortar
¼ tsp salt
30 g cress
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How it's done

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Soup

Heat the butter in a pan. Briefly sauté the shallot, add the asparagus and sugar, cook briefly. Pour in the water, bring to the boil, season. Reduce the heat, cover and simmer gently for approx. 25 mins. Pour in the cream, blend the soup until smooth. Add the asparagus tips and simmer for approx. 5 mins. until just soft.

Croutons

Heat the butter in a frying pan. Add the bread and fennel seed, toast for approx. 5 mins., season with salt. Plate up the soup, top with the croutons and cress.

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