Asparagus soup
Ingredients
- 300 g asparagus, prepared and chopped (white or green asparagus, or mixture)
- ca. 500 ml water with a pinch of sugar, a pinch of salt, a slice of lemon
- 1 tbsp butter
- 2 tbsp flour
- a pinch of salt, a pinch of white pepper, small pinch of nutmeg
- 200 ml cream
Method
- Bring water with sugar, salt and the lemon slice to boil. Add asparagus and cook gently until tender, about 10 minutes. Strain, keep liquid and cooked asparagus, set both aside. In a saucepan, melt the butter over medium heat, season, add flour and whisk until well mixed. Add cooking water in small portions, continue whisking until you have a thick white sauce. Remove from heat. Puree asparagus with remaining cooking liquid, pass through a sieve. Add to the white sauce and mix well. Heat gently and add cream to adjust thickness.
Variations
This recipe also works for cauliflower and broccoli.