Recipe by Ninja Kitchen
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Cooking method:
Ninja Foodi
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total time: 40 mins
- Skill Easy
- Serves 4 people
Asparagus Cream Soup
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy, Eggs, Wheat
Ingredients
For the soup
- 500g white asparagus
- 1L vegetable broth or stock
- 40g butter
- 30g flour
- 1 tbsp lemon juice
- ¼ tsp nutmeg
- 100g crème fraîche
- 1 egg yolk
- Salt and pepper, as desired
To serve
- Black Forrest ham
- Croutons
- Chervil
Cooking mode
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Method
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Step 1
Peel the asparagus and cut off woody ends, then cut it into smaller pieces.
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Step 2
In a large pot, add the asparagus and broth. Bring to boil and cook over medium heat for 20 minutes.
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Step 3
After 20 minutes, remove from heat. Attach the hand blender attachment to the power base and submerge the blender head into the soup ensuring it is flush with the bottom of the pot. Press and hold the power button to start the hand blender and move the hand blender around, and up and down, to blend the ingredients for approximately 1 minute or until soup is completely smooth. Add lemon juice, nutmeg and season with salt and pepper to taste.
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Step 4
Meanwhile, add butter and flour to separate small saucepan, cook for 3-4 minutes over medium heat until it starts browning. Place soup back on the hob and bring back to boil.
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Step 5
Stir roux into boiling soup and continue cooking for additional 1-2 minutes.
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Step 6
Add crème fraiche and egg yolk to a small bowl and mix well. Stir this mixture into the soup to combine well.
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Step 7
Serve immediately garnished with Black Forrest ham and croutons.
