Asparagus Soup (for 4 persons)
(Stefan CC BY-SA 3.0 http://www.rezeptewiki.org/wiki/Datei:Spargelsuppe.JPG)
Ingredients
200 g white asparagus
40 g onions 20 g butter 40 g flour 50 ml Riesling white wine, dry ¼ piece of lemon Spices: salt, sugar 120 ml whipping cream ¼ bunch of parsley |
Directions
Wash and
peel the asparagus. Put the peel in a pot with 1.5 litres of water. Add lemon,
some salt and sugar and let it boil. Wait for 20 minutes and then strain the
stock through a sieve. Cut the asparagus in small pieces and add them to the
strain until they are cooked. Then remove the asparagus pieces and put them
aside. Peel the onions and cut them into slices. Wash and mince the parsley.
Braise the onions lightly in some butter and add the flour. Reduce the heat and stir the mixture. Then let it cool down a bit. Then add the strain and boil the mixture with constant stirring. Skim it off. Let it boil for at least 20 minutes and then add the white wine. Stock it through a sieve and cook the soup again. Add the whipping cream, spices and lemon juice. Then add the asparagus pieces. Dredge with parsley. . |
Did you know?
An old
country lore says: “cherries red, asparagus dead”. The asparagus harvest
traditionally ends at 24th of June.
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It´s healthy (or not) beacause...
Asparagus
contains of many minerals and vitamins and has almost no fat.
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