Creamy Asparagus Soup with Herbs

Zutaten

• ✓1 kg white asparagus
• ✓1 piece shallot
• ✓2 tbsp butter
• ✓750 ml vegetable broth
• ✓200 ml heavy cream
• ✓1 tbsp parsley, chopped
• ✓1 tbsp chives, chopped
• ✓to taste salt
• ✓to taste white pepper from grinder

Zubereitung

1. 1

   Peel the asparagus, cut off the woody ends. Simmer the peels and ends with the halved shallot in approx. 750 ml of water for about 15 minutes, then strain. This is your asparagus broth.

2. 2

   Cut the prepared asparagus into approx. 2 cm long pieces. Set aside half of the asparagus pieces for garnish.

3. 3

   Melt the butter in a pot. Sauté the remaining asparagus pieces and the finely diced shallot in it over medium heat for about 5 minutes, until the shallot is translucent.

4. 4

   Pour in the prepared asparagus broth and the vegetable broth. Bring to a boil and simmer for approx. 15-20 minutes, until the asparagus is tender.

5. 5

   Remove the asparagus pieces from the soup and purée finely with an immersion blender. Return the puréed mixture to the pot.

6. 6

   Stir in the cream and gently heat the soup (do not let it boil anymore).

7. 7

   Cook the reserved asparagus pieces in a little salted water until al dente and drain.

8. 8

   Season the soup with salt and white pepper. Serve garnished with fresh herbs and the cooked asparagus pieces.