Recipe of Any-night-of-the-week Sig's German mixed Asparagus Soup
Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Quick Sig's German mixed Asparagus Soup. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Sig's German mixed Asparagus Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sig's German mixed Asparagus Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sig's German mixed Asparagus Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sig's German mixed Asparagus Soup estimated approx 20 mins.
To get started with this particular recipe, we must prepare a few ingredients. You can have Sig's German mixed Asparagus Soup using 10 ingredients and 10 steps. Here is how you cook that.
As I am German I wanted to add a few German recipes from all around Germany. This is a creamy soup from the region of Saxony that friends often serve. Traditionally white asparagus would be used but I mixed green and white here for a slightly more robust flavour.
Ingredients and spices that need to be Get to make Sig's German mixed Asparagus Soup:
- 500 grams mixed in colour green and white asparagus, canned or fresh,
- 500 ml water only use if using fresh asparagus
- 1/2 tsp sugar add only if using fresh asparagus
- 1 pinch salt or salt substitute, add only if using fresh asparagus
- 50 grams unsalted butter
- 1 pinch each salt (salt substitute) and nutmeg to taste
- 1 tbsp flour
- 2 tbsp creme cheese or 4 tablespoons of cream
- 2 hardboiled eggs
- 1/2 tbsp fresh chopped coriander
Instructions to make Sig's German mixed Asparagus Soup
- Drain the canned asparagus into pot. Set liquid aside Measure the drained liquid and fill with water until you reach 500 ml. Set aside a few fingerlength asparagus tips from the canned variety only. Now add the liquid back to your canned asparagus in pot.
- The canned asparagus needs to only be heated through thoroughly it is bolied already . Puree on a high setting with a blender. When you are using fresh asparagus, clean and peel asparagus and gently boil in 500 ml of water to which you have added the salt and sugar for about 12 minutes
- Remove some fingerlength asparagus tips from the fresh asparagus and puree the rest in the cooking water until very smooth.
- Heat the butter in a separate medium pot (it needs to be able to hold the liquid), add the flour and stir in well until it bubbles and foams do not brown
- Take some of the asparagus liquid cannend or fresh which ever you are using, add to the butter and flour until it thickens. Keep adding the rest asparagus liquid slowly until it is all thickened into a smooth soup.
- Taste to season with the nutmeg and more salt if needed
- Add the cream cheese or cream , keep hot but do not boil .Blend one more time.
- Serve in soup plate or bowl with the set aside asparagus pieces, chopped boiled eggs and a very small touch of fresh coriander
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