Light Cream of Asparagus Soup

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Peel 700 g asparagus and cut into pieces. Simmer the peelings in 700 ml stock for 15 minutes to extract their flavour.

   15:00
2. 2

   Remove the peelings and cook the asparagus pieces in the stock for 12 minutes until tender.

   12:00
3. 3

   Mix 20 g flour with a little milk, stir into the soup and leave to thicken briefly.

4. 4

   Add 300 ml milk and partially blend with a stick blender.

5. 5

   Season to taste with 1 tbsp lemon juice, salt, pepper and parsley.