Asparagus Cream Soup

 

Ingredients

500g Asparagus tips

1l Chicken stock

4 Spring Onion

2 Tablespoon olive oil

Salt

Pepper

1 Teaspoon sugar

1 Teaspoon Tokaji Furmint White Wine Vinegar

Croutons

Preparation

Place the asparagus tips and spring onions in a large dish. Sprinkle with the olive oil, salt and pepper and shake well, then bake in an oven for 35-40 minutes at 180-200 degrees Celsius. Stir a couple of times while baking to ensure that they roast evenly. When ready, allow to cool to around room temperature.

Pour half a litre of chicken stock into a food processor, add the roasted vegetables and liquidise thoroughly. Pour into a pot, add the rest of the chicken stock together with the white wine vinegar and sugar, then bring to a boil.

Serve with bread croutons.


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