Fruity orange slices meet an aromatic soup of green and white asparagus. Fresh ginger gives the dish a special touch and a fine sharpness.
Cream of asparagus with orange slices
Ingredients for 4 servings
- 500 g white asparagus
- 500 g green asparagus
- 1 onion
- 1 piece of fresh ginger (about 10 g)
- 1 tbsp olive oil
- 750 ml vegetable broth
- 1 organic orange
- 20 g of sliced almonds
- 2 stalks dill
- 200 g cream
- black pepper
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- Peel white asparagus, cut off ends. Remove any woody ends from the green asparagus. Cut asparagus into pieces. Peel the onion and ginger, finely dice. Heat oil. Add onion, ginger and white asparagus, sauté. Add broth and cook for about 10 minutes. Add green asparagus, cook for about 10 minutes.
- Peel orange generously and cut out the fillets with a sharp knife between the white skins, collecting the dripping juice. Roast almonds in a frying pan without fat golden brown. Roughly chop dill.
- Take some white asparagus pieces out of the soup to decorate. Puree the soup, add the cream, season with salt, pepper and orange juice. Spread the soup on a plate, serve with asparagus pieces, orange fillets, dill and almonds.
Preparation time: approx. 45 min.
Pro portion: about 290 kcal, 8 g protein, 23 g fat, 9 g carbohydrates