Asparagus cream soup

Ingredients

Spargel weiß 300 Portion

Gemüsebrühe (Rewe Bio) 50 TL

Creamfine 7% fat 500 Shot

Salt (Bad Ischler) 3 TL

Pepper (Gewürz) 3 Prise

Preparation

1. 1

   Peel the asparagus and cut off the woody ends and keep the

2. 2

   Add the vegetable stock powder to the pot with the asparagus and the peel, fill with 1/2 liter of water and bring to the boil.

3. 3

   In the meantime, cut the asparagus into small pieces.

4. 4

   After about 20 minutes, place the asparagus skin and the woody pieces in a press and squeeze out the juice over the pan so that all the asparagus juice remains in the soup.

5. 5

   Now add about half of the chopped asparagus to the head and cook until soft. Keep the other half.

6. 6

   When the asparagus is soft in the saucepan, puree with a hand blender.

7. 7

   Now add the remaining asparagus pieces and the Rama to the pan and cook.

8. 8

   Cook until the asparagus is soft. If you would like the soup to be creamier, mix a little cornflour with warm water and add. Bring the soup to the boil again.Finish and enjoy!