Green asparagus soup
Servings: 2 persons
Equipment
- Hand blender
Ingredients
- 500 g green asparagus
- 500 ml vegetable stock
- 200 ml soy cream (or vegan creme fraiche)
- 1 tsp of sugar
- salt
- pepper
- some lemon juice
Instructions
- Remove the woody ends from the asparagus by breaking off the lower part. Where the asparagus breaks by itself when it is bent, the right place and the woody part is definitely gone.
- Then wash the asparagus and cut into finger-width slices.
- Put these in a saucepan and bring to a boil with the broth.
- Now add some sugar and salt.
- The whole thing can now cook until the asparagus is soft. Depending on the thickness of the slices, this takes about 10 minutes.
- Now the soup can be pureed.
- Depending on how thick and creamy the soup should be, add the plant-based cream and briefly bring to the boil.
- Season with salt, pepper and a little lemon juice and you are ready to eat.
Notes
If you would like to have a few pieces as decoration or inlay in the soup, you can leave part of the asparagus larger and take it out of the soup after cooking or before pureeing.
Then add it later as a decoration on top or as an insert in the seasoned soup.
Then add it later as a decoration on top or as an insert in the seasoned soup.