Der Beitrag Asparagus Cream Soup erschien zuerst auf kitchensplace.
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What do you like best about spring? The blooming trees and plants, the longer days and warmer temperatures? Or is it not the asparagus season that everyone is always waiting for? When the asparagus is there, you can see it everywhere in the supermarkets or on the weekly menu of the restaurants. A classic here is often the asparagus cream soup, which is served as a starter or main course. I also really like this soup, especially when it is creamy and slightly lemony.
My asparagus cream soup completely dispenses with cream or roux. I prefer to use other vegetables here and cook potatoes, which give the creamy asparagus soup its creaminess. With just a few ingredients you can conjure up a light asparagus cream soup with my recipe.
Nutritional Information per serving
Calories: 160 – Protein: 6g – Fat: 7g – Carbs: 18g
Asparagus Cream Soup
Ingredients
- 800g asparagus
- 3-4 medium-sized potatoes
- 1.5 liters of water
- 20g butter
- 1/2 lemon
- 1 tsp sugar
- 1 bunch of fresh parsley
- Salt pepper
Directions
- Step 1 Peel the asparagus and bring the asparagus peels to the boil together with the water for about 15 minutes. Meanwhile, peel the potatoes and cut them into small pieces .
- Step 2 Take the asparagus peels out of the water. Use the remaining asparagus stock and cook the potatoes until soft. Cut the asparagus into 2-3cm pieces, put the tips aside and cook the rest with the potatoes for about 20 minutes.
- Step 3 When the potatoes are soft-boiled, use a hand blender to puree the entire contents to an even mass. Add a little more water depending on the consistency. As soon as the soup has reached the desired consistency, add the asparagus tips and butter and simmer for another 10 minutes until the asparagus tips are soft.
- Step 4 Finally, season the soup with salt, pepper, sugar and lemon juice and serve with fresh parsley if you like.
- Step 5 Tip: If you want, you can also finely chop the parsley and stir it into the soup beforehand.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Asparagus Cream Soup erschien zuerst auf kitchensplace.
]]>Der Beitrag Asparagus Classic erschien zuerst auf kitchensplace.
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What could be better than fresh asparagus directly from the farmer, classically prepared with potatoes and ham? Especially at the beginning of the season, I usually have the feeling that mankind is crazy about the white poles from the ground. In the supermarkets – I have the feeling – it is always sold out very quickly. However, if you want really good quality, I can only recommend buying it directly from trusted farmers. This means you can get it fresh from the field without the need for long supply chains. In addition, many farmers offer to peel the bars on site, so that you also save a lot of work.
Nutritional Information per serving of Asparagus
Calories: 356 – Protein: 29g – Fat: 12g – Carbs: 34g
Classic Asparagus
Ingredients
- 600g asparagus (class 1)
- 5-6 small potatoes, 3-4 slices of freshly cooked ham
- 1/2 lemon
- 20g butter
- Hollondaise sauce to taste
- Parsley, fresh
- salt
Directions
- Step 1 Peel the potatoes and simmer in well-salted water for about 20 minutes.
- Step 2 Put on another tall saucepan with salted water and heat
- Step 3 Meanwhile, peel the asparagus and remove any woody ends. Simmer the asparagus in water for about 10-15 minutes. Add a piece of butter to the water.
- Step 4 Drain the potatoes and add salt if necessary. Carefully remove the asparagus from the cooking water with tongs and drizzle with half a lemon.
- Step 5 Then serve the potatoes, asparagus and ham with the heated hollanda sauce. Serve with fresh parsley as required.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Asparagus Classic erschien zuerst auf kitchensplace.
]]>Der Beitrag Asparagus risotto erschien zuerst auf kitchensplace.
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Fresh German asparagus straight from the field is one of my standard purchases in spring. Asparagus can be processed in a variety of ways. A delicious variant is this asparagus risotto with fresh white and green asparagus. This asparagus risotto is based on a freshly cooked asparagus stock that is obtained from the asparagus peels. To do this, the bowls are simply boiled in a little water with salt and oil so that they give off their taste. The risotto rice is cooked with this stock and then refined with crispy pieces of asparagus.
I decided to use white and green asparagus to give the whole dish a little more color and variety. Of course, the risotto can also be prepared with just one type of asparagus. If you tend towards this variant, I recommend that you use the white asparagus so that you can cook the underlying asparagus stock from the peels
You can find out how your risotto works particularly well in the article on my delicious one Risotto with fresh mushrooms .
Nutritional Information per serving
Calories: 350 – Protein: 13g – Fat: 10g – Carbs: 52g
Asparagus Risotto
Ingredients
- 300g white asparagus
- 160g green asparagus
- 170g risotto rice
- 10g butter
- 30g parmesan
- 1 shallot
- 1 clove garlic
- salt, pepper
Directions
- Step 1 Peel the white asparagus and cut into pieces. Collect the peel in a pot with 1.5l of water and boil to a broth (20-30 minutes)
- Step 2 Dice the shallot and garlic and sauté in another pot. Then add the asparagus pieces and risotto rice and fry briefly. Then deglaze with the asparagus broth
- Step 3 Let the risotto simmer for about 25 minutes. Stir again and again and add broth as soon as the liquid has evaporated.
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Step 4
Finally, cut the green asparagus into pieces and stir into the risotto. Let it cook for 5 minutes. Finish with butter and Parmesan cheese.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Asparagus risotto erschien zuerst auf kitchensplace.
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