Fine Asparagus Cream Soup with White & Green Asparagus
35 min
Under an hour
Gurkerl Küche
Ingredients
Preparation method
Bring 1.5 liters of water to a boil in a tall pot with the granulated sugar and one teaspoon of table salt.
Add the asparagus to the boiling water and cook for approx. 5-10 minutes until al dente. Note: Green asparagus is usually cooked faster. Immediately after cooking, place the green asparagus in a bowl of ice water to stop the cooking process and preserve its vibrant color. Then cut into pieces about 4 cm long.
Carefully cut off the heads from the cooked white asparagus and set aside. Cut the remaining stalks into smaller pieces.
Chef's tip
Blanching the green asparagus in ice water is crucial to keep it crisp and prevent it from losing its fresh color.
Serve the soup as desired with crispy white bread croutons, which you can simply toast golden brown in a little butter.
Nutritional values
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