In the short asparagus season, we always want to include as many delicious asparagus dishes as possible.
And so that there is no boredom on the plate, you need as many different recipes as possible.
A recipe that we haven’t seen that often is asparagus soup made from green asparagus. Although the green asparagus is so much easier to prepare and certainly just as healthy as his pale relative.
Did you know that you don’t have to peel green asparagus? Simply bend the lower end and at the point where the bar breaks, the woody part is also over!
So you never have woody asparagus ends in your food and you can simply save yourself the annoying peeling.
Green asparagus soup
- Hand blender
- 500 g green asparagus
- 500 ml vegetable stock
- 200 ml soy cream (or vegan creme fraiche)
- 1 tsp of sugar
- some lemon juice
- Remove the woody ends from the asparagus by breaking off the lower part. Where the asparagus breaks by itself when it is bent, the right place and the woody part is definitely gone.
- Then wash the asparagus and cut into finger-width slices.
- Put these in a saucepan and bring to a boil with the broth.
- Now add some sugar and salt.
- The whole thing can now cook until the asparagus is soft. Depending on the thickness of the slices, this takes about 10 minutes.
- Now the soup can be pureed.
- Depending on how thick and creamy the soup should be, add the plant-based cream and briefly bring to the boil.
- Season with salt, pepper and a little lemon juice and you are ready to eat.
Then add it later as a decoration on top or as an insert in the seasoned soup.