Soup · National
Spargelcremesuppe
White asparagus cream soup — Austria's beloved spring asparagus in a velvety cream soup with chervil.
D Dairy
Ingredients
- 1kg white asparagus, peeled, tips reserved
- 1 shallot, diced
- 2 tbsp butter
- 700ml vegetable stock
- 200ml double cream
- fresh chervil to garnish
Method
- Simmer asparagus peels and woody ends in stock for 15 minutes. Strain.
- Cook asparagus pieces (not tips) in butter with shallot until tender.
- Add strained stock, simmer 10 minutes, then blend until very smooth.
- Stir in cream, season. Blanch reserved tips and float on top. Garnish with chervil.