Cooking asparagus cream soup | TheFruitAndFlowerBasket TV
The organically grown asparagus is expensive, so it makes sense to use all its parts. This is also done in the hood kitchen.
First, the cut ends of the asparagus are generously cut off, because these are very woody. Then he is peeled with a peeler. I use part of the peeled asparagus for the soup in order to upgrade the soup.
Now I give the vegetable remains in a pot and cover it with asparagus water. (When cooking asparagus, I collect the asparagus water and use it for a cream of asparagus.)
In about 20 minutes everything is cooked soft. Then I mix these ingredients well with the hand blender, thereby lifting the pot slightly, so it is easier.
Strain the broth through a fine sieve with the help of a whisk or a spoon. What's left are plenty of fibers that we do not want in the soup.
To taste, I add about 250 ml of cream. Of course you can also use creme fraiche as an alternative.
In a small bowl, I simmer 2 tablespoons of plain flour with water or cream and stir it into the soup.
The whole asparagus are cut into small pieces and get into the soup. Now everything is boiled about 2 minutes and tasted. Soup powder or bouillon cubes, a little pepper and salt to preserve the fine asparagus flavor.
So fast you have conjured up a soup of fresh ingredients. It fits a slice of bread or fresh bread croutons.
For the croutons you can very well use a few days old bread. This is like I think too bad to throw away. To do this, remove the hard crust of bread and cut the bread into slices first. Then into small sticks and then into cubes. In a little oil they are fried crispy in a pan. If you like, you can also garlic for the special touch with roast. At the end it is also good to salt them a little bit.
Because the asparagus has a diuretic effect due to the high potassium content, it is better not to eat the soup before going to sleep. If you keep this attribute of the asparagus in mind, nothing is in the way of enjoyment.
Have fun cooking!
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