A fruity soup for the asparagus season!
If you like asparagus soup, you will love this vegetarian recipe! Preparations takes some time, but your work will be honored by the wonderful asparagus aroma of the soup. The combination of fruity-sweet and savory flavor also seduces every asparagus fan here. Here’s how it works:
(for 4 portions)
1 kg asparagus (with peel)
800 ml water
200 ml orange juice
100 ml apple juice
1/2 lemon in slices
50 g butter
5 g sugar
5 g salt
1 pinch of pepper
FOR THE SOUP:
200 ml sour-creme
50 ml white wein
1 teaspoon of starch
salt, pepper according to your taste
1 Mariella[S] apple
25 g brown sugar
4 tsp cream cheese
1 tsp cooking oil
Preparation (1 day before cooking):
Wash the asparagus, peel and cut off the back end finger width. Put the peeled asparagus aside and put all the ingredients for the asparagus base, including the asparagus peels, in a saucepan. Let the ingredients boil over low heat for about 20 minutes. Then collect the base through a sieve in a bowl and dispose of the sifted asparagus peels.
For the right asparagus bite, put the asparagus in a baking dish and pour over with the hot fond, let it cool down and put in the refrigerator overnight. The next day, the asparagus can be used directly for other dishes such as, for instance, for grilling, for asparagus salad or similar dishes.
Preheat the oven with grill function or upper/lower heat to the maximum temperature.
Put the asparagus base in a saucepan, bring to a boil. Meanwhile, stir the starch in a bowl with the white wine and stir slowly into the boiling base with a whisle. Then add the cream, simmer slightly for a short time and, if necessary, add salt, pepper and sugar according to your taste.
Cut the apple into rings, remove the kernel (if necessary, a small shot glass helps to cut out). Place the apple slices in an oven-proof shape greased with cooking oil, sprinkle with the brown sugar and place in the preheated oven for about 3-4 minutes until the sugar caramelizes on the apple.
4 Cut sticks of asparagus into small pieces and put in the soup.
Place apple slice in the middle of the soup plate, form a cam from the cream cheese with two small spoons and put it on the apple slice. Fill with the asparagus cream soup and serve.
Use an apple of the variety Mariella[S] for this recipe. Then the apple remains a bit crispy in the soup.
Enjoy your meal!