Home > Soup > Vegetable and Vegetarian > Asparagus Soup
(Zupa Szparagowa)
Asparagus Soup
(Zupa Szparagowa)
Ingredients
1 lb (450 g) white asparagus
Soup vegetables (2 carrots, 1 leek, ½ celery root, fresh parsley)
2 tbsp butter
¼ cup (30 g) flour
Salt and sugar
½ cup (125 ml) sour cream
Method
1. Clean the asparagus, trim the ends, and peel the skins. In a pot, bring 2 quarts (2 l) of water to a boil and cook the asparagus stalks and soup vegetables until soft. Save the liquid from the broth.
2. Cook the asparagus heads separately in a small amount of water.
3. Puree the asparagus stalks, grate on a fine grater, or run through a meat grinder.
4. Mix the pureed asparagus with the broth from the soup.
5. In a skillet, fry the butter and mix in flour, stirring on low heat to make a roux. Add in to the cooking soup, along with the cooked asparagus heads, salt, and pepper. At the end stir in the sour cream and serve with croutons.