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Recipe : ***** Velvety asparagus soup

Velvety asparagus soup
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    25 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 4 tablespoons sour cream
  • grated nutmeg
  • chervil (optional)
  • salt.
  • 1 kg asparagus
  • 60 g butter
  • 60 g plain flour

  • Recipe preparation steps

  • 1
    Peel and wash the asparagus and boil them in 2 liters salted water (the time will depend on the variety of asparagus you choose, reckon 10 -20 min.)
  • 2
    When cooked, strain the asparagus (keep the cooking juice), cut the tips and reserve them.
  • 3
    On a low-medium flame, make a roux with the butter and the flour, then incorporate slowly the asparagus cooking juice (you are making a "sauce blanche"). Cut the stems in sections and add them to the soup, then simmer for 5 minutes. Blend the soup, season with a pinch or 2 nutmeg, add the cream and salt if necessary, then the reserved asparagus tips. Spread with chopped fresh chervil.
  • 4
    Serve very hot...
  • Ready !



 

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