Name: Asparagus Soup with Coconut Milk
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 Persons
Ingredients: 300 g white asparagus; 100 g green asparagus; 500 ml vegetable broth (I like to use organic vegetable broth!); 50 ml dry white wine; 1 pc lime (You can also use lemon!); 1 slice ginger; 1 pc lemon gras; soy sauce; pepper; Cayenne pepper; 1-2 tsp starch (Guide value for the binding to the asparagus cream soup!); 50 g peanut oil; 250 ml coconut milk; etwas brown raw sugar; 1-2 tsp Sesam; 1/4 bunch coriander (or parsley); 1 pc chilli pepper (you can also use dried chili)

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1. Asparagus Season

Fresh asparagus is often already available in March. The time for domestic asparagus in Germany begins in the middle to end of April and ends traditionally on Johannistag, that is 24 June.

This day is popularly called asparagus New Year’s Eve.

Fresh Asparagus

2. Recipe Asparagus Coconut Milk Soup

Print Recipe

4.75 from 12 votes

Asparagus Soup with Coconut Milk

Asparagus soup with coconut milk recipe with step by step photos. A professional cook's guide by Thomas Sixt.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Soup

Cuisine: Bavarian Recipes, German Recipes

Keyword: Gluten Free Recipes

Servings: Persons

Calories: 534kcal

Author: Thomas Sixt

Ingredients

Asparagus Soup Ingredients

300 g white asparagus
100 g green asparagus
500 ml vegetable broth I like to use organic vegetable broth!
50 ml dry white wine
1 pc lime You can also use lemon!
1 slice ginger
1 pc lemon gras
soy sauce
pepper
Cayenne pepper
1-2 tsp starch Guide value for the binding to the asparagus cream soup!
50 g peanut oil
250 ml coconut milk
etwas brown raw sugar

Inlay and Decoration for Asparagus Soup

1-2 tsp Sesam
1/4 bunch coriander or parsley
1 pc chilli pepper you can also use dried chili

Instructions

Prepare the asparagus for the soup: Cut off the ends of the asparagus spears and peel the spears. Peel the white asparagus about 3 cm below the tip. Peel green asparagus spears only on the underside about 6 cm.
Prepare an asparagus broth: Place the asparagus peels and asparagus remains in a pot. Add cold vegetable stock, white wine, a slice of lime and ginger, broken and beaten lemongrass, some soy sauce, pepper, cayenne pepper and some sugar. Mix the starch with a little cold water and add immediately. Let the soup steep for 15-20 minutes.
Cut the asparagus tips and the remaining asparagus into bite-sized pieces. Make about half of the prepared asparagus, mainly asparagus tips, available as an extra insert. Sweat the rest of the asparagus in an extra pot with peanut oil.
Pass the prepared asparagus broth through a fine sieve to the sweaty asparagus and put it back on the stove.
Bring the asparagus broth to the boil, add the raw asparagus pieces for the soup and cook until al dente.
Remove the asparagus tips from the asparagus broth and place them in a bowl.
Bring the asparagus stock to the boil, add the coconut milk to the boiling asparagus stock and mix. Season the soup with pepper, cayenne pepper, sugar and soy sauce.
Heat the soup and remix the asparagus pieces in the warm soup bowls as a soup insert. Pour the soup on top, decorate with asparagus tips, finely chopped coriander, sesame and chilli and serve. Enjoy your meal!