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Asparagus soup with diced bacon

Asparagus soup

with diced bacon

Duration
approx. 45 min.
Effort
Leicht

Ingredients for 4 people

  • 700 gWhite asparagus
  • 1Onion
  • 1 TbspButter
  • 1 TbspKühne [19430]
  • 200 mlWhite wine
  • 1 LVegetable stock
  • 100 gDiced bacon
  • 1 TbspVegetable oil
  • 3 TbspCrème fraîche
  • 1 TbspKühne [32130]
  •  Nutmeg
  •  Salt
  •  Pepper
  • 1 BunchChives

Nutritional information

Approx. 361 kcal (1516 kJ) / 6 g protein / 30 g fat / 6 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Spargel-Suppe mit Speckwürfeln

1. Peel the skin from the asparagus. Cut the asparagus tips to about cut 3 cm in length, cut in half lengthwise and set aside. Cut the remaining asparagus into pieces. Peel the onion and dice into large cubes.


2. Sauté the onion in butter over medium heat until transparent, ​​add the asparagus, sauté for 5 minutes longer, deglaze with Kühne White Wine Vinegar and wine and cook until the liquid has reduced to half the amount. Add the vegetable stock and cook without a lid for 15 minutes.


3. Fry the bacon in vegetable oil until golden brown, add the asparagus tips and cook for 1 minute. Set salt and pepper aside.


4. Add the crème fraîche and Kühne Ready-To-Use Horseradish to the soup and purée with a hand blender until creamy. Season with nutmeg, salt and pepper. Cut the chives into thin rings. Serve the diced bacon and asparagus tips on a soup plate, pour the soup on top and sprinkle with chives.


*Tip: use green asparagus to save time. The skin does not need to be peeled.


1. Peel the skin from the asparagus. Cut the asparagus tips to about cut 3 cm in length, cut in half lengthwise and set aside. Cut the remaining asparagus into pieces. Peel the onion and dice into large cubes.


2. Sauté the onion in butter over medium heat until transparent, ​​add the asparagus, sauté for 5 minutes longer, deglaze with Kühne White Wine Vinegar and wine and cook until the liquid has reduced to half the amount. Add the vegetable stock and cook without a lid for 15 minutes.


3. Fry the bacon in vegetable oil until golden brown, add the asparagus tips and cook for 1 minute. Set salt and pepper aside.


4. Add the crème fraîche and Kühne Ready-To-Use Horseradish to the soup and purée with a hand blender until creamy. Season with nutmeg, salt and pepper. Cut the chives into thin rings. Serve the diced bacon and asparagus tips on a soup plate, pour the soup on top and sprinkle with chives.


*Tip: use green asparagus to save time. The skin does not need to be peeled.