RECIPE BY Jessica | Chef & Author

A creamy and simple spring soup with wonderful flavor!

Amount

servings

Ingredients list

400 g white asparagus
1,5 l water
3 tsp vegetable broth
100 ml milk
100 ml liquid cream
50 g butter
50 g pastry flour (soft / patent)
35 g parmesan cheese grated (shop here)
salt to taste
pepper to taste
chives to taste

Difficulty: easy

Cost: medium

Calories: 310kcal

Prep: 5

Cook: 25

Total: 30

Difficulty: easy

Cost: medium

Calories: 310kcal

Prep: 5

Cook: 25

Total: 30

Directions

Wash the asparagus thoroughly, peel and remove the lower woody part. Cut off the tips of the asparagus and set aside. Cut the rest into small pieces of about 1cm(½in).
Put the water in a saucepan and boil the asparagus peels in it for 10 minutes. Then drain the peels, collecting the fond in the process.
Return the fond to the pot, add asparagus pieces and vegetable broth and simmer on medium heat for 10 minutes. Then puree very finely with a hand blender. Continue to cook on low heat.
Melt the butter in a pan, add the flour and whisk thoroughly. Then add two ladles of the soup and the milk and whisk until lump-free. Add the contents of the pan, as well as the asparagus tips to the soup in the pot and simmer for another 5 minutes.
Now add the liquid cream and grated Parmesan, season with salt and pepper and mix well.
Finally, pour the soup into deep plates or bowls, garnish with chopped chives and serve hot.
Buon appetito!

Calories: 310kcal (16%)Carbohydrates: 20g (7%)Protein: 8g (16%)Fat: 23g (35%)Saturated fatty acids: 14g (70%)Trans fatty acids: 1gCholesterol: 70mg (23%)