Asparagus Soup
20 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
In a tall pot, bring 1.5 liters of water to a boil with sugar and 1 teaspoon of salt.
Place the asparagus into the boiling water and cook for 5-10 minutes until al dente. Note that green asparagus cooks faster. Immediately after cooking, transfer the green asparagus to a bowl of ice water to stop the cooking process and prevent it from turning grey. Then, cut it into 4 cm long pieces.
From the cooked white asparagus, cut off the tips and set them aside, then cut the stalks into smaller pieces.
Chef's tip
Cooked green asparagus must be immediately submerged in ice water to stop further cooking – this preserves its color and keeps it crispy. You can also serve the soup with white bread croutons – just cut a day-old roll or bun into cubes and sauté them in butter.