Ingredients for the soup
- 500 ml
- asparagus stock
- 200 ml
- 50 g
- creme fraîche
- 10 ml
- lemon juice
- 1 tbsp.
- corn starch (disolved in cold water)
- to taste
- salt, pepper, sugar
If this has not yet been done, an asparagus stock must be cooked. You can find the recipe on our page.
Slowly heat the asparagus stock. When it is warm/hot, stir in the cream and crème fraîche.
Mix about a tablespoon of cornflour in cold water and thicken the soup with it.
Season the soup to taste with salt, pepper, sugar and lemon juice.
Finely chopped, cooked asparagus stalks are very suitable as a garnish. However, shrimps, diced tomatoes or ham as well as many other things are also very suitable.