Buy all ingredients right below the recipe
INGREDIENTS
- 500 g white asparagus
- 34 green asparagus stalks
- 100 ml cream, minimum 31%
- 70 g butter
- 3 tablespoons sugar
- Salt to taste
PREPARATION
- 1In a high-sided pot, bring 1.5 liters of water to a boil with 3 tablespoons of sugar and salt to taste.
- 2Place both white and green asparagus into the boiling water and cook for 5-10 minutes. Remove the green asparagus sooner, as it cooks faster! To prevent the green asparagus from browning, immediately place it in a bowl of ice water after cooking. Once cooled, slice it into 4-centimeter long pieces. Reserve the cooking water.
- 3Cut off and set aside the 'heads' of the white asparagus, then slice the rest into smaller pieces.
- 4Pour out 1 liter of the cooking water, then thoroughly blend it with the asparagus pieces. Strain through a fine-mesh sieve.
- 5Bring to a boil with the addition of cream, then remove from heat, add 60 g of butter, and salt to taste.
- 6In a preheated pan, thoroughly warm the remaining butter and the white asparagus heads with the addition of the green asparagus. Return the warm asparagus to the soup made from the cooking water, and pour in the butter remaining in the pan. You can serve it now!
Tip
It's advisable to immediately place cooked green asparagus into ice water after cooking to prevent browning and to preserve its crisp texture. You can also add toasted croutons to the finished soup to taste, or if you have dry kifli or rolls, you can slice small cubes from them.
