Asparagus Cream Soup | Silky Spring Indulgence
35 min
Under an hour
Kifli Kukták
Preparation method
In a high-sided pot, bring 1.5 liters of water to a boil with the sugar and one teaspoon of salt.
Place the asparagus in the boiling water and cook for 5-10 minutes until just tender (al dente). Note, green asparagus cooks faster! After cooking, immediately transfer the green asparagus to ice water to preserve its vibrant color and prevent further cooking, then cut into 4 cm pieces.
Cut off the tips of the cooked white asparagus and set them aside, then cut the stalks into smaller pieces.
Chef's tip
Immediately immerse the cooked green asparagus in ice water to stop the cooking process – this way it retains its beautiful color and stays crisp.
The soup can also be served with toasted croutons: cut a day-old bun or crescent roll into cubes and toast them in a little butter until golden brown.
90 min
Under an hour
