Remaining: light asparagus soup with coconut
Time
Preparation time: 20 min.
Cooking or baking time: 15 min.
Total preparation time: 35 min.
This light and quick-to-prepare spaghetti soup with coconut is used for the residual use of asparagus peels.
ingredients
- Asparagus bowls of about 500 g asparagus
- 1 L of water
- 1 tbsp butter
- 2-3 tablespoons of flour
- salt
- 1 clove of garlic
- 1 thumb piece of ginger
- 1/2 teaspoon lemongrass
- 1/2 tsp sugar
- 1/2 can of coconut milk
- Kaffir lime leaves, if any
- 1 spring onion
- roasted bread cubes
- maybe a pinch of nutmeg
preparation
Boil the skins of about 500 g of asparagus in 1 liter of water briefly and then leave for about 10 minutes, then remove the peels.
Make a roux as follows:
- Heat the butter in the pan
- Stir in the flour with the whisk
- deglaze with a little bit of asparagus with constant stirring
Mash the garlic clove and add the ginger, sugar and lemongrass to the broth.
Now stir in the roux and bring to a boil.
Add the coconut milk and simmer for about 15 minutes.
Pour the soup into small bowls, garnish with a few pieces of asparagus, croutons and spring onion rolls.
