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Ingredients
Asparagus Soup
- Ingredients
- Asparagus (400 grams white and green)
- 1 onion
- 2 Tbsps butter
- 750 milliliters Chicken broth
- 1 cup Whipped cream
- salt
- peppers
- lemon juice
- 4 tsps Basil pesto (from the jar)
- Chervil
Rinse the asparagus. Peel the white asparagus completely and the lower third from the green asparagus. Cut off the ends.
If desired, cut a white asparagus spear thinly on a vegetable slicer or with a truffle slicer, blanch in boiling water, rinse and set aside for the garnish.
Cut the rest of the asparagus into 2 - 3 cm long pieces (approximately 1 inch).
Set the asparagus tips aside.
Peel and dice the onion and sauté until soft in a large pot with some butter. Add the asparagus pieces and sauté briefly. Pour in the chicken broth and simmer for about 20 minutes.
Purée everything in a blender and strain through a sieve. Return to the pot, pour in half a cup of cream and bring to a boil. Season with salt, pepper and lemon juice.
Add the asparagus tips to the soup and cook for 5 minutes.
Whip the remaining cream until stiff and fold into the soup before serving.
Distribute to soup plates or bowls and add 1 teaspoon of pesto to each. Serve garnished with asparagus strips and chervil leaves.