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portions
4
preparation time
15 Minutes
cooking/baking time
35 Minutes
We make an asparagus cream soup in a Dutch oven on the grill. In this recipe, we show you how to prepare a really creamy asparagus soup.
Ingredients
- 1 kg asparagus
- 1 l vegetable stock
- 200 ml cream
- 50 g Kerrygold butter
- 50 g flour
- 3 tbsp lemon juice
- 2 tsp sugar
- 1 tsp salt
- 1 pinch grated nutmeg
preparation
Our asparagus cream soup is relatively quick to prepare because we do not make it in the fully traditional way. In the classic version, a stock is first made from the asparagus peels, which is of course a bit more time-consuming and elaborate. First, the asparagus is peeled and the woody ends are cut off. If you want to skip this step, you can also buy pre-peeled asparagus. The peeled asparagus spears are cut into pieces of about 2–3 cm and sautéed in a Dutch oven (Petromax Dutch Oven ft6) with a little butter for a few minutes.
Next, a roux is prepared. For this, the asparagus pieces are mixed with flour and, while stirring constantly, the vegetable stock is gradually added. The mixture is then left to simmer on low heat for 10 minutes. One third of the asparagus pieces are then removed with a ladle and set aside. After that, the asparagus soup is finely puréed with a hand blender.
Then the cream is added, and the asparagus cream soup is seasoned with sugar, lemon juice, salt, and a pinch of nutmeg. Finally, the soup is plated with a few asparagus pieces and garnished with some chopped parsley.
