Cappucino from asparagus
Cappucino from asparagus
Supplies:
- 500 gr white asparagus (cups or small pieces)
- 1 vegetable stock tablet
- 150 ml whipped cream
- salt, freshly ground black pepper
- freshly grated nutmeg
- food processor or stick blender
4 persons
vegetarian appetizer
Preparation method:
Cut peeled asparagus into small piecesKeep asparagus tips aside. In a pan with 4 dl water and thebouillon tablet first boil the asparagus tips. Dots withRemove the slotted spoon from the pan and set aside.
Cook the other asparagus pieces in the same pan for about 8 minutesminutes. Puree asparagus in the cooking liquid with the hand blenderor food processor and keep the soup warm.Beat 50 ml whipped cream until stiff. Asparagus tips and the rest of the
whipped cream to the pureed soup. Season withsalt and pepper.Divide the soup over 4 small plates or bowls. TheScoop stiffly whipped cream on top and sprinkle withnutmeg.
Serve with baguette