Creamy Asparagus Soup
Ingredients
700
g
white asparagus
500
ml
water
2
Teaspoon(s)
salt
1
Teaspoon(s)
sugar
3
Teaspoon(s)
vegetable soup powder, heaped
50
ml
white wine
200
ml
rice cuisine
1
Piece(s)
shallot
100
g
snow peas
Some
olive oil, for frying
Some
black pepper
Some
garden cress
Preparation
1. Peel asparagus thoroughly and if necessary cut fibrous ends, keep the rind. Cut off the bottom third of asparagus and cut into large pieces, leaving asparagus tips (set aside in whole).
2. Boil water with salt and sugar. Add asparagus pieces and rind to the boiling water and simer for 15 minutes. Remove cooked asparagus from the pot and pour the cooking water through a fine strainer to sieve out the rind. Re-boil the asparagus stock, add some vegetable stock powder and set aside.
3. Puree the cooked asparagus. Boil the puree together with rice cuisine and white wine for 5 minutes. Pour in the asparagus stock and simmer another 5 minutes.
4. Peel shallot and chop very finely. Cut asparagus tips lengthwise into slices. Wash snow peas thoroughly and pat dry, cut off ends and cut peppers into thin strips. Heat a little vegetable oil in a pan and sauté the shallots until translucent. Add snow peas and asparagus slices and fry for a few minutes, season with salt and pepper.
5. Puree soup just before serving, garnished with fried vegetables and serve sprinkled with fresh cress.
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