Blogging this time from Germany to share all the yummy foods we have on our holiday.
Today Asparagus Cream Soup—here in Saxony we have white asparagus. We are also quite a bit snobby: green asparagus is the stuff we usually throw out, because it is the asparagus that got sunlight and was not harvested in right time. So there that was my food-snobbery for the day. Now the recipes & pictures.
Put in pot, pour water in pot so that about 2/3 of the asparagus is in water
Add 1 teaspoon of salt (add more later if needed)
Boil for about 20 minutes
Tip: White asparagus has to be peeled else it will be stringy
but we are here outwith the asparagus season so it is only frozen veggies for us anyway …
Then fish the asparagus tips out of the pot and put in a bowl
Use hand-blender and blend asparagus in the water you boiled it in until creamy
Crash some black pepper into the soup
If you like also some nutmeg & lemon but you can also simply add 1 tablespoon of Schmand (that would be creme fresh) or butter
Serve and have it with a buttered hot roll