Asparagus Soup
15 min
Kifli Kukták
Ingredients
Preparation method
In a high-sided pot, bring 1.5 liters of water to a boil with 3 tablespoons of sugar and salt to taste.
Place 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.
Cut off and set aside the 'heads' of the white asparagus, then slice the rest into smaller pieces.
Chef's 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.