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A light and creamy soup made with white asparagus and a deep flavor from the umami bomb, miso paste. You can find miso paste in the Asian section of your grocery store; I use light miso paste.
Of course, you can also use just the peels and ends of the asparagus for the soup.
Cut the asparagus into smaller pieces (if using only peels and ends, you can add them directly to the pot). Melt butter in a pot or a large, wide saucepan. Sauté the asparagus, yellow onion, and crushed garlic. Cook over medium heat until the onion softens.
Asparagus, white
Butter
Yellow onion, finely chopped
Garlic, clove
Steps 2
15 Mins
Pour in the wine and let it simmer for a few minutes. Then add the rest of the ingredients and let it simmer over medium heat for 15 minutes.
Chicken broth, dice
Water
Wine, white
Vinegar, white wine
Miso
Steps 3
8 Mins
Grate the cheese and place it on a baking sheet lined with parchment paper. Bake in the upper part of the oven at 200 degrees Celsius for a few minutes. Let it cool and chop into smaller pieces. Set aside for serving.
Cheese
Steps 4
2 Mins
Blend the soup until smooth and season with salt to taste. Serve the soup with the cheese crisp.
Cream
Creme fraiche
Här finns det kakor!
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