Creamy white asparagus soup – Eat With Your Eyes


Ingredients: 500 g white asparagus,2 tablespoons butter,200 g shallots, chopped,4 cups vegetable broth, from 1 cube,1/3 cup sour cream,150 ml dry white wine,1/2 tsp ground black pepper

  1. Wash and trim the asparagus and cut into 5 cm pieces, heads reserved.In your soup pot, saute the onion in the butter until it’s soft.
  2. Add the pieces of asparagus (minus the heads) and saute for 5 minutes.
  3. Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.
  4. Remove from the heat and puree with a hand-held blender until smooth.
  5. Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for at least 5 minutes until the tips have softened.Turn down the heat and add the sour cream and white wine. Do not boil. Season with ground black pepper.


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