Spargelsuppe mit Kase (Cream of White Asparagus Soup with Blue Cheese) recipe
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Ingredients
- 1 ⅔ pounds white asparagus ¼ cup butter, divided 1 pinch white sugar salt and ground black pepper to taste 2 shallots, chopped 1 tablespoon all-purpose flour ½ cup dry white wine 1 (4 ounce) package Cambozola cheese, cubed 4 sprigs chervil, leaves stripped, divided 5 tablespoons heavy whipping cream
Nutrition Info
- 366.5 caloriescarbohydrate: 17.6 gcholesterol: 77.2 mgfat: 27 gfiber: 4.6 gprotein: 12.2 gsaturatedFat: 16.9 gservingSize: -sodium: 530 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Spargelsuppe mit Kase (Cream of White Asparagus Soup with Blue Cheese)
Directions
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Peel asparagus spears with a vegetable peeler from top to bottom, starting below the tips. Trim off any woody ends and chop asparagus spears, leaving the tips intact.
Bring a large pot of water to a boil. Add asparagus pieces, 1 tablespoon butter, sugar, and salt. Reduce heat, simmer until asparagus is tender and easily pierced with a knife, 15 to 25 minutes. Drain, reserving 2 cups cooking liquid.
Melt remaining 3 tablespoons butter in the pot. Cook shallots, stirring often, until translucent, about 5 minutes. Stir in flour until shallots are evenly coated. Whisk in reserved cooking liquid and white wine until soup is thick and smooth, about 5 minutes. Stir in Cambozola cheese until melted, about 1 minute.
Stir asparagus pieces, except for the tips, into the sauce. Add all but 2 teaspoons chervil leaves. Puree soup with an immersion blender until smooth. Season with salt and pepper.
Beat heavy cream in a bowl with an electric mixer until stiff peaks form. Stir cream into the soup. Garnish soup with reserved asparagus tips and 2 teaspoon chervil leaves.