Fresh, homemade asparagus soup. Perfect to make use of all that the asparagus are giving you, don’t waste a single bit of the asparagus! 🙂 This soup has just a hint of cream and therefore it stays nicely thin but tasteful. Personally i do not really like the thick, creamy soups. Adding the nutmeg and the crayfish makes this soup extra special. Enjoy!
Ingredients for 4 pers.:
- 500 gr asparagus
- 2 l vegetable stock
- 50 gr crayfish
- 100 ml non-whipped whipped cream
- nutmeg
- fresh chives
- pepper
How to prepare it:
Cut the back of the asparagus and peel of the shell. Put the shells and the pieces into a big pan for the soup. Role the peeled asparagus in a clean, wet towel and put them in the fridge.
Add 2 liters of water to the asparagus shells. Put the pan on the stove and let it boil for 10 minutes. Add some vegetable stock. Boil the soup for another 5 minutes. In the meantime cut the asparagus into small bite sized pieces.
Sieve the soup. Put it back on the stove and boil it again. Add the pieces of asparagus and the whipped cream, boil for another 5 minutes. Add the crayfish. In the meantime chop the chives.
Grate a bit of nutmeg on top and add some pepper. Taste the soup, add some salt and pepper if needed.
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