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Asparagus Cream Soup
Ingredients
| 2 | hard boiled eggs, peeled and chopped |
| 500 g | green asparagus, cut into bite-sized pieces |
| 1 | onion, chopped |
| 2 | potatoes, peeled and sliced |
| 6 tbsp | single cream |
| 2 tbsp | lemon juice |
| 3 tbsp | olive oil |
| 1 clove(s) | garlic, minced |
| 1.2 l | vegetable stock |
| salt and freshly ground black pepper | |
| sugar | |
| 2 tbsp | water |
Method
Preparation time: ca. 15 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
In a saucepan heat the oil. Add the asparagus heads, cover and cook over low heat for 4-5 minutes. Remove from the pan and set aside.
Fry the onion and garlic in the pan until lucent, then pour in the stock and bring to a boil. Add the asparagus and the potatoes and cook until the potatoes are done. Purée the soup, add the cream and bring to the boil again. Stir in the asparagus heads and the eggs. Season to taste with salt, pepper, sugar and lemon juice.
Fry the onion and garlic in the pan until lucent, then pour in the stock and bring to a boil. Add the asparagus and the potatoes and cook until the potatoes are done. Purée the soup, add the cream and bring to the boil again. Stir in the asparagus heads and the eggs. Season to taste with salt, pepper, sugar and lemon juice.
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