Go Back
Print
Recipe Image
Smaller
Normal
Larger
Baur's Creme of Asparagus Soup
Ingredients
70
g
butter
60
g
white onions
40
g
leek
15
g
celery root
300
g
asparagus ‘Cavaillon’ white
40
g
rice flour
1
l
vegetable stock
120
ml
cream 35%
15
g
salt
Instructions
Heat 40g of the butter in a saucepan.
Chop the onion and leek, cut the celery and asparagus into small cubes.
Add the onion, leek, celery and asparagus.
Add salt and let it simmer for 5 minutes.
Add the rice flour and steam briefly, then pour in the vegetable stock and simmer gently for about 40 minutes.
Blend everything well and strain through a sieve.
Finally, add the cream and the remaining butter and season to taste.
The soup can be served with a little whipped cream.