Creamy asparagus soup
Nothing says spring like white asparagus! This soup is deliciously creamy and full of flavour, without being heavy. Perfect as a starter for an Easter brunch or dinner. Delicious with Leitz 's alcohol-free Chardonnay
Ingredients
- 500 g white asparagus
- 1 onion
- 750 ml vegetable stock
- 200 ml cooking cream
- 1 tbsp butter
- Salt and pepper
Preparation method
- Peel the asparagus and cut them into pieces.
- Chop the onion and fry it in a pan with the butter until it is translucent.
- Add the asparagus and fry for 2 minutes.
- Add the stock and let the soup simmer gently for 20 minutes.
- Puree the soup with a hand blender and stir in the cream.
- Season with salt and pepper.
