Some days ago I wrote that it is asparagus season in Budapest at the moment. It truly is, and probably the most popular asparagus meal in Budapest during such seasons is the Asparagus cream soup.
Celebrating the asparagus season I have recently made the cream soup of asparagus several times and here you can find the recipe. It is worth knowing that when I work in the kitchen and whatever I cook is cooked in a „for dummies” way. That means I do everything as easy possible, without loosing to much of quality and taste hopefully. That is why I dare to say that this recipe is so easy that anyone can make an asparagus cream soup following this recipe. If you like the end result or not, that is up to you.
Asparagus cream soup for dummies
½ kg asparagus (green or white)
1 dl cooking cream (főzőtejszinhab)
1 spoon flour
Making the asparagus cream soup
Start with placing some oil and butter in the pot. Add the onion which should be cut to small pieces. Keep stirring to make sure that the onion does not get burned. After a while add the asparagus which has been cut into small pieces and let them stir together for 1-2 minutes. If there are parts of the asparagus that are very hard, almost like cutting tree, leave them and throw them in the garbage instead.
After this add enough water so that all the ingredients are covered and let them boil for 20 minutes until they are really soft. When you have reached this point you need to find your blender (turmixgep) and pour everything into it. Let the blender work everything for a minute and afterwards it actually starts looking like a soup!
At this point there is something very important that needs to be done. Find a sifter (szürő) and before pouring the soup from the blender back into the clean pot pour it into the sifter. Use a wooden spoon to push the soup through the sifter. In the end you will have a small portion left in the sifter which you can throw away and not use. It feels tragic to throw it, but the reason why you need to do this is the fact that it contain parts almost like fish-bones which can be really annoying if they end up in your soup, and they are capable of destroying the joy of soup eating (been there, done that).
Once the soup is back in the pot you can add the remaining water (if there is anything left). Take the cream and pour it into an empty bowl. Add 1 spoon of flour and mix them together and then pour it slowly into the soup. The cream gives the cream soup a much more creamy feeling, but if you are on a diet and want to skip extra calories, you can skip the cream.
If you have white pepper use that, but if not black pepper can also be used. I would add ½ teaspoon of pepper and probably around 3 teaspoons of salt, but since this is very different from person to person and amount of salt also depends on the quality of salt, you should taste yourself to give the soup a taste the way you like it!
In the end let the soup boil for 3-4 minutes and your asparagus cream soup masterpiece has now been finished.
Enjoy your meal and please write a comment and write whether you liked the end result or not. If you have further advices or any modifications you would like to add to the recipe, write a comment as well!