Asparagus Cream Soup
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Asparagus Cream Soup
Ingredients
- Butter - 3 tablespoons
- Shallot - 6 pieces
- Wheat Flour - 3 tablespoons
- Dried Chamomile - ½ teaspoon
- Asparagus - 3 lbs
- Coarse Salt - to taste
- 10% cream - 4 fl oz
- Meyer Lemon Juice - 3 tablespoons
Step by Step guide
Step 1
In a large saucepan over low heat, melt the butter. Add the chopped shallots and thyme, and sauté for 5 minutes, stirring constantly, until the shallots are soft. Then, add the flour and continue stirring for about 1 minute until the flour combines with the other ingredients.
Step 2
Add the peeled asparagus and 6 cups of water, and season with salt. Cover the saucepan with a lid and bring to a boil. Reduce the heat and cook for about 2–4 minutes until the asparagus is slightly tender while maintaining its bright green color.
Step 3
Carefully transfer the contents of the saucepan to a blender and blend until smooth. To avoid splattering, work in batches: fill the blender jar only halfway and let each portion of soup cool slightly.
Step 4
Stir in the cream and lemon juice.
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