An asparagus classic! My version may not be the most healthy, but it is super delicious!
In any case, every family member, friend and/or acquaintance asks for the recipe once they have tasted this soup. So I guess you can use it too 🙂
You can, of course, also simplify them and let the soy butter out. Is also nice, but just a little less ‘boom’ 😉
Enjoy the soup!
- 800 gram White asparagus
- 1 liter vegetable stock
- 30 gram soja margarine
- 1 tbsp flour
- Pepper to taste
- Salt seasalt - to taste
- Lemon peel, organic - grated
- Cut the woody end of the asparagus and throw it away. Thoroughly peel the asparagus with a peeler.
- Then cut the asparagus into small pieces (± 2 cm). Keep the cups separate for later.
- Bring the pieces of asparagus with half of the vegetable stock to the boil. Put the lid on the pot and boil for about 10 minutes.
- Mix the asparagus in the blender or with the bar mixer until smooth.
- Melt the soy butter into another pot on a low fire. Add the flour and stir the garment until the 'roux' begins to foam.
- Slowly add the other half of the broth and keep stirring in the meantime. Make sure there are no clots left.
- Once all the broth has been added, bring the mixture back to the boil. Lower the fire immediately and simmer for 2-3 more minutes.
- Then add the asparagus paste to the mixture and stir well. Add the asparagus cups and slowly heat the soup back.
- Season to taste with pepper and sea salt.
- For the garnish you can spread some grated lemon peel over the soup if desired. Pretty fresh!