Cream of asparagus soup with cranberries
35 mins
35 mins
Ingredients
- 1 kg white asparagus (or asparagus pieces)
- 7-10 Tbsp Salt
- 40 g Butter
- 25 g Flour
- 750 ml Asparagus water
- 50 ml White wine
- 250 ml Cooking cream
- 7-10 Tbsp Pepper
- 1 pinch freshly grated nutmeg
- 100 g leaf spinach
- 50 g dried cranberries
Directions
- 1
Peel the asparagus and cut off the ends. Cook the asparagus peelings in 1 l lightly salted water for about 20 minutes. Drain and collect the asparagus cooking water.
- 2
Cut the asparagus into bite-sized pieces. Cook for 6-8 minutes in asparagus boiling water. Remove the asparagus pieces from the cooking water with a skimmer.
- 3
Melt butter in a pot. Stir in flour and sweat it. Stir in asparagus cooking water with a whisk and bring to the boil. Add white wine and cream and let the soup boil for 2-3 minutes. Season to taste with salt, pepper and nutmeg.
- 4
Wash and sort the spinach thoroughly. Add to the remaining asparagus cooking water and cook for 2 minutes. Drain and let drain well.
- 5
Add the asparagus pieces, spinach and cranberries to the soup, heat up and season again briefly.
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