Delicious asparagus cream soup made from green asparagus with garlic
Ingredients
- 2 bunch green asparagus
- 1 tablespoon butter
- 1 clove garlic
- 1 liter chicken stock, or vegetable stock
- 100 ml heavy cream
- cayenne pepper, to taste
- salt, to taste
Utensils
- knife
- cutting board
- pan
- blender
Instructions
- Cut the asparagus into small pieces.
- In a saucepan over medium heat, melt the butter.
- When the butter starts to foam, add the chopped garlic and sauté for about 30 seconds.
- Pour the broth and the chopped asparagus into Place in the saucepan and bring the liquid to a boil.
- Cook the soup for about 5 minutes, until the asparagus is soft but still green.
- When the asparagus is done, remove the saucepan from the heat and blend all the ingredients with an immersion blender Puree.
- Return the pot of pureed soup to the stove.
- Top off with cream and simmer for another 2-3 minutes.
- Season the vegetable soup with salt and cayenne pepper to taste.
- Pour the cream of asparagus soup into bowls and serve hot.
