Silky Asparagus Cream Soup | Spring Indulgence

Name: Silky Asparagus Cream Soup | Spring Indulgence
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g white asparagus; 50 g green asparagus (approx. 3-4 stalks); 100 ml whipping cream (min. 31%); 70 g butter; 36 g granulated sugar (approx. 3 tablespoons); 1 pinch of salt

35 min

Under an hour

Kifli Kukták

Ingredients

Price per portion:HUF 1,086.89

Ingredients

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White asparagus 500 g fehér spárga

Green asparagus 50 g zöldspárga (kb. 3-4 szál)

Whipping cream, min. 31% 100 ml habtejszín (min. 31%)

Butter 70 g vaj

Granulated sugar 36 g kristálycukor (kb. 3 evőkanál)

Salt 1 csipet só

Preparation method

In a high-sided pot, bring 1.5 litres of water to a boil with the sugar and one teaspoon of salt.

Place the asparagus into the boiling water and cook for 5-10 minutes until just tender (al dente). Note: green asparagus cooks faster! After cooking, immediately place the green asparagus into ice water to preserve its vibrant colour, then cut into pieces about 4 cm long.

Cut off the tips of the cooked white asparagus and set them aside for serving. Cut the stalks into smaller pieces.

Chef's tip

Always immerse the cooked green asparagus in ice water so it stops cooking and retains its crispness and beautiful colour.

The soup can also be served with toasted bread cubes – for this, cut up a day-old bun or crescent roll and toast it in a little butter until golden brown.