Cream of Asparagus Soup
35 min
Under an hour
Sezamo
Ingredients
Preparation method
In a tall pot, bring 1.5 liters of water to a boil with the sugar and a teaspoon of salt.
Place the asparagus (500 g white and 50 g green) in the boiling water and cook for 5-10 minutes until 'al dente'. Be careful, green asparagus cooks faster. Immediately after boiling, place the green asparagus in a bowl with ice water to stop the cooking process and preserve its vibrant color. Then, cut it into pieces approximately 4 cm long.
From the cooked white asparagus, cut off the tips and set them aside, and cut the stalks into smaller pieces.
Chef's tip
Boiled green asparagus must be immediately submerged in ice water to stop cooking – this way it will retain its color and remain crispy.
You can also serve the soup with white bread croutons – cut day-old bread into cubes and brown them in butter.
Nutritional values
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