Asparagus Cream Soup with Vanilla
The market criers outbid each other, finally the asparagus trade is in full swing. “Two kilos Four euros” it sounds to me already when entering the market. I have bought yesterday already on the asparagus farm, fresher I get him here on the market also not. However, I take a few stalks of green asparagus, which is always good to use as a splash of color.
A little seasonal soup is just what I need in this cool, damp May weather. And since I also snagged some nice scallops at the fishmonger, a little vanilla fits in as well, combining well with asparagus and with seafood.
I use
- 4 thick white asparagus spears, peeled
- 2 green asparagus spears, bottom end peeled.
I boil the peels briefly in a pint of water and then throw them away. The heads of the spears belong to the soup stock, I boil them for 5 minutes in the stock, along with.
- 1/4 vanilla bean.
Then the tops come out. The stock will be needed in a moment, I let it boil down a bit more. The meanwhile in thin slices cut asparagus stalks I steam in
- a little butter
dust them with
- 1 tablespoon flour,
which I thus lightly sweat. The asparagus stock comes over it, as well as
- 150 ml milk.
I now cut open the vanilla pod, scrape out the pulp and add it to the soup with a little salt. The vegetables now cook for a good half hour until soft. Then I can puree it with the magic wand and keep it warm. Then I mix
- 100 ml cream
- 1 egg yolk
and add it to the warm soup. Stirring constantly, I heat it gently until it thickens a bit. Be careful not to let the yolk flocculate! In the meantime I have
- 3 scallops
in the coated pan and fry them in oil vigorously. but briefly. The asparagus tips have reheated with the soup plates in the oven at 80°. I put the mussels on the plate, then the soup in it and 2 white and one green asparagus tips each as a garnish.
Too vanilla, the wife thinks, for me it is just the right combination.
potato cream soup with asparagus, scallops and vanilla, studio photography, photorealistic, very detailed
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