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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Creamy soup of white asparagus Ingredients:
500gr white asparagus |
50gr butter |
3 full shoup spoons of flour |
1 tablespoon of salt |
1/2 tablespoon of sugar |
250ml milk |
4 tablespoons of cream |
600ml of water |
Directions:
1. Peel the asparagus and reserve the peel
2. In a pot put the peel, the water, salt sugar and 1/2 of the butter. Cook it on high heat until it boils then cover the pot and switch to low heat for 20 mins.
3. After those 20 mins pass it through a sieve or chinoise. (Throw away the peel and keep stock.)
4. Cut the asparagus in small pieces (2-3cm)
5. Put the stock back in the pot together with the asparagus pieces and cook on low fire for 20 mins or untill the asparagus pieces are tender
6. Pass the stock through a sieve again. Take 500ml and add 250ml of milk
7. Make a light brown roux with the rest of the butter and flour
8. Pour the mix of stock and milk over it, use a whisk to dissolve the clumps that the roux may form and add the already cooked asparagus
9. Let it boil for 5 mins and switch the heat off
10. Add the cream and switch heat back on, when the first signs of boiling appear switch it off again (the cream must not boil at this point )
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