Cream of asparagus H.-J. Delicious
Time
Total preparation time: 1 hr.
Eat me straight. Will be done tomorrow. OK then. Since I have too many asparagus shells left, it becomes a very noble soup. Of course not a simple one, I have to live up to my reputation.
preparation
What do you need for that?
Asparagus bowls, logical. Water. Also logical. A few pieces of asparagus. Even more logical.
The bowls I first cook in water. Add a little salt, pepper and a touch of nutmeg. Nothing more. How long do you have to cook this? Generally, one says, 20 minutes. I let it cook longer. Three quarters of an hour or so. Now the broth is neatly caught in the sieve. Put aside.
Now I'm doing a white wine reduction. As? Never heard? Do not eat hard. A few crumbs of sugar in a pan. Heat until the sugar has melted. Stop! No further, otherwise we have caramel. And we do not want that. What's coming up? Clear wine. White. So good glass, so 0.2 liter.
Ne gaaanz small, cut shallot to. Yes, it can also be an onion, but then a variety that does not eat too hot. Bay leaf. Two juniper berries. Maybe a tiny carnation, must be abba net. And now? Simmer. In the pan? In the pan! Simmer until only a few tablespoons of liquid are left in the pan. Then the same as with the asparagus-sauce: pour through a sieve.
Then go on. Fry a finely chopped shallot or onion in butter until translucent. But only glazed. Put in some flour for dusting. How to get a roux. DO NOT fry the whole thing. Then the asparagus broth comes in and then the white wine reduction.
And what would a cream soup from me without Horsti's favorite ingredient? Nothing. So we pour some "cow fund" in. Kuhfond? Who knows Horst lights, knows that the cream iss. Continue? I say only one sentence, Johann would say now: "seasoning". So, some salt, pepper and a touch of nutmeg to taste. Let the whole thing boil down a bit. But slowly, because the flour would otherwise start on the pot. If you like, drizzle some lemon juice, I will not do it.
And then comes my little climax: a few pieces of asparagus. AND a few tiny, fresh FENCES. Let it rest for a few minutes until asparagus and shrimp are done. If the consistency of the soup is not quite what you would like it to be, I would put an egg yolk in the no longer boiling soup and stir well.
Spread the whole soup in plates and garnish with chopped chives.
Man, eat delicious ... Horst would say now.
Büddeschööööön, tried out.
Your Horst-Johann
