Cream of asparagus soup with cranberries

AUTHOR
Isreal Robertson
DIFFICULTY
RATING
3 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 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. 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. 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. 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. 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. 5

    Add the asparagus pieces, spinach and cranberries to the soup, heat up and season again briefly.

Categories & Tags

Appetizervegetarianvery easy