Lemony Asparagus Soup with Parsley Oil
30 min
Veggie
87670
For 2 Portions
1000 g
white asparagus
150 g
heavy whipping cream
100 ml
white vermouth
40 g
crème fraîche
10 g
parsley, fresh
2
shallot
1
lemon
30 g
butter
4 tbsp
olive oil
2/3 l
vegetable broth
1/2 tsp
sugar
pepper
salt
1. All set?
2. Peel asparagus and cut into pieces about 2" long.
3. Wash lemon. Juice half and slice the other half.