Hi, I am Eugenie. Today I am making asparagus soup. Did you know it’s also French cuisine? Crème d’asperge.

Asparagus Soup Recipe

for 4 persons

Ingredients

• 1 pound asparagus (450 g), finely chopped
• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 1 garlic, minced
• ¼ teaspoon salt
• Freshly ground pepper
• 2 cups hot chicken stock, or vegetable stock
• 4 tablespoons double cream (48-60% fat)

Directions

In a sauce pan add in butter and melt it over medium heat.

Add in finely chopped onion and cook until tender, it takes about 3 minutes.

And add minced garlic and cook for 2 minutes, or until fragrant.

Then add in asparagus. And a pinch of salt and pepper, and cook for 2 minutes.

Now add in hot chicken stock and bring it to a boil. If you want, you can opt for vegetable stock instead of chicken stock. Today I used chicken bouillon cubes. And reduce the heat and simmer for about 6 minutes, or until the asparagus is cooked.

Then remove from the heat. Add the double cream or crème fraîche. And blend with a hand immersion blender, or in a food processor. Puree the soup until smooth.

Now taste and season with salt and pepper to your liking. For me, now it’s fine without further seasoning.

I love crème d’argerges. It’s perfect for Spring time.

Garnish with a steamed tip of asparagus.

It’s for 4 people.

Today it was asparagus soup and tomorrow it’s chocolate sauce. You can find my weekly schedule at Facebook, Instagram, or eugeniekitchen.com.

Thank you for watching. Bye for now.