Cold green asparagus soup
Leave the skin on to bring out the beautiful color of the asparagus. If you use a commercially available bouillon cube, boil it with some vegetable scraps such as parsley leaves and onion cores, along with coarsely ground black pepper, to add stock and enhance the flavor
How to make it
1
Sauté the thinly sliced onions and butter over low heat for about 10 minutes, being careful not to burn them
2
Gently peel the asparagus with a peeler to remove the stems, then chop into 1-2cm pieces. Add the asparagus and enough bouillon to cover it, and simmer over low heat for about 15 minutes
3
Blend in a blender until smooth and chill
4
Once cooled, add the cream and milk and mix thoroughly. Serve on a plate and sprinkle with parsley
Materials 1 person
-
- 6-7 stalks of green asparagus
- 220g
-
- Onion
- 1/2 pieces
-
- butter
- 20g
-
- Bouillon soup
- Appropriate amount
-
- Fresh cream
- 100ml
-
- milk
- 50ml
-
- salt
- A little
-
- Mince parsley
- Appropriate amount
[PR]
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