Creamy asparagus soup

Delicious & Light

A warming dish, enhanced with a touch of fresh microgreens. 🥣✨ This creamy asparagus soup gets a nutrient-rich boost from ingarden's homegrown red cabbage microgreens – bursting with flavor, color, and valuable nutrients. Perfect for cozy days! 🌱💚

4 servings, 40 minutes

Ingredients

• 500 g fresh asparagus, cleaned and cut into 2.5 cm long pieces
• 400 ml chicken broth (divided)
• 120 g chopped onion
• 30 g butter
• 30 g flour
• 1 tsp salt (or to taste)
• 1 pinch of ground black pepper
• 250 ml milk
• 120 g sour cream
• 1 tsp fresh lemon juice
• 1/2 pad of red cabbage microgreens

preparation

1. Prepare the asparagus mixture:
   Place the asparagus, 100 ml of chicken stock, and the onion in a large pot. Cover the pot and bring everything to a boil over high heat. Reduce the heat to medium and let the mixture simmer uncovered for about 12 minutes, until the asparagus is tender.
2. Puree the asparagus mixture:
   Pour the cooked mixture into a blender and puree until smooth. Set the puree aside.
3. Prepare the base of the soup:
   Melt the butter in the same saucepan over medium heat. Stir in the flour, salt, and pepper, and cook the mixture for 2 minutes, stirring constantly.
4. Add the remaining broth:
   Increase the heat to medium and gradually add the remaining chicken broth (300 ml). Stir constantly until the mixture comes to a boil.
5. Combine the ingredients:
   Stir the asparagus puree and milk into the pot. Mix everything thoroughly until the soup has a smooth consistency.
6. Add sour cream and lemon juice:
   Pour the sour cream into a small bowl and stir in a ladleful of the hot soup to help it combine. Return the mixture to the soup and stir in the lemon juice.
7. Heat and serve: Gently heat the soup to serving temperature without bringing it to a boil. Garnish with red cabbage microgreens and enjoy!