{"id":1609,"date":"2020-06-08T11:16:53","date_gmt":"2020-06-08T10:16:53","guid":{"rendered":"https:\/\/www.dalmatien-online.de\/?page_id=1609"},"modified":"2020-06-09T17:04:24","modified_gmt":"2020-06-09T16:04:24","slug":"spargelcremesuppe","status":"publish","type":"page","link":"https:\/\/www.dalmatien-online.de\/en\/spargelcremesuppe\/","title":{"rendered":"Asparagus Cream Soup"},"content":{"rendered":"

Asparagus time! Time for a nice one Creamy asparagus soup with croutons<\/strong>. Every year a pleasure, whether as a starter of a delicious menu or as a main course. However, my version does not include any bowls in the soup, because they are sometimes bitter.<\/p>\n\n\n\n

Ingredients for 2-4 people<\/strong> Soup<\/strong> - for two as a main course, for four as a starter: 600 grams of asparagus, a handful of celery cubes, a white onion in fine cubes, a tablespoon of butter, 2-3 tablespoons of olive oil, 0.1 liters of white wine, 0.2 liters of cream a little water, a teaspoon of sugar or honey, salt, pepper, nutmeg, a little zest from lemon peel, a little flour for binding, and chopped chives for garnish.<\/p>\n\n\n\n

for the Croutons<\/strong> not too dry bread - the most delicious multigrain bread - or rolls, olive oil and herbs ground with salt such as herbs from Provence or oregano depending on taste or cultural character.<\/p>\n\n\n\n

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For the croutons, the bread is cut into cubes and toasted in a hot pan with a little olive oil. When they are nicely browned, they are seasoned with salted herbs. But be careful about the salinity! A nice variant is to refine the croutons with grated parmesan instead of the salt with constant stirring.

The soup is cooked in parallel. First the asparagus is peeled and cut into pieces about 1.5 cm long. One sets aside about 1\/4 of the asparagus for later use. Now the onion and the celery cubes are steamed in a pan with the butter and the olive oil and the sugar or honey until they are glassy. The sliced \u200b\u200basparagus is added and steamed for a few minutes. Now the \u201chaze\u201d is dusted with a little flour (approx. 1-2 teaspoons) and stirred well, the wine is added and the water until the asparagus is covered. Now the soup mixture is salted, peppered and simmered on a low flame for just under 20 minutes. When the time is over, the soup is pureed and passed through a sieve and boiled briefly. It continues on a low flame. Then the remaining pieces of asparagus are added, which slowly pull through in the soup. If you still have a slight bite, a hint of nutmeg, lemon zest and cream are added. Now turn the stove off and serve in five minutes. Garnished with the croutons and chives, the soup will find the mouth of the hungry! To bathe in it! Good Appetite!<\/strong>

Other delicious recipes for example: „Penne mit Steinpilzen“<\/a><\/strong>, „Spargelcremesuppe“<\/a><\/strong>, „Rote Beete Suppe“<\/strong><\/a>, „Geschmorter Ochsenschwanz“<\/a><\/strong>, „Gulasch mit Ofenkn\u00f6del“<\/a><\/strong>, „Miesmuscheln“<\/a><\/strong>, „Saure Innereien“<\/a><\/strong>, „Wildschweinbraten“<\/a><\/strong>, „Wildschweinragout“<\/a><\/strong> und viele mehr…<\/figcaption><\/figure>\n\n\n\n
","protected":false},"excerpt":{"rendered":"

Spargelzeit! Zeit f\u00fcr eine sch\u00f6ne Spargelcremesuppe mit Croutons. Jedes Jahr ein ein Genu\u00df, ob als Vorspeise eines leckeren Menus oder als Hauptgericht. Allerdings kommen bei meiner Variante keine Schalen mit weiterlesen…<\/a><\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"tags":[],"class_list":["post-1609","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/pages\/1609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/comments?post=1609"}],"version-history":[{"count":11,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/pages\/1609\/revisions"}],"predecessor-version":[{"id":1760,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/pages\/1609\/revisions\/1760"}],"wp:attachment":[{"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/media?parent=1609"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/tags?post=1609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}