#45 Cold asparagus soup

Part 45 Cold asparagus soup

(Machine translation) White asparagus soup wasn’t seen so much in Japan about 20 years ago, but recently white asparagus has become more common on the Japanese table. I remember that when I visited a German friend’s house, his mother prepared local dishes including a white asparagus soup. In Germany, it seems that the soup appears in usual home cooking.

Ingredients

1. Canned white asparagus (solid content of 75g)
2. 1/2 onion
3. 200 ml milk
4. 100 ml water
5. 1 consomme
6. 20 g butter
7. A little pepper
8. 1 teaspoon olive oil
9. Ice and ice water (to cool a braised mix)

The first step is to prepare onions.

Next, add 20 g of butter and the cut onions to a frying pan and fry them for about 5 minutes.

Then add water, and after boiling for a while, add consomme and asparagus and braise them further.

After the consomme has melted, tune down heat for 6 minutes and pour milk under low heat.

After that, put it in the mixer. Note that do not put warm asparagus in the mixer. Place iced water in a bowl and place the fried asparagus-containing bowl on the ice to remove the heat.

When it is cool enough, put it in a mixer and mix.

Transfer the mixture to a plate, wrap and refrigerate it.

For finishing, sprinkle with pepper and olive oil. Let’s enjoy a restaurant feeling with today’s main dishes “Beef fillet cutlet (Part 44)” and “Watermelon Lassi (Part 46)”.