Below is a recipe for a delicious, extremely creamy asparagus soup, with butter and saffron flavors.
- 2 onions
- 500g of asparagus
- 4 carrots
- 4 cloves of garlic
- salt & pepper
- a pinch of saffron
- 1 bay leaf
- 2 tablespoons of butter
Wash the asparagus. Cut off about 3 cm of the white and dry ends, you will not need them. Slice the rest of the asparagus in about 1-2cm long pieces.
Heat up butter on a frying pan, carefully, not to burn it. Chop the onion and glaze it on the butter. Slice the carrots and add to the frying pan. Fry for about 5min. Add smashed garlic and the just prepared asparagus. Pour in about a liter of water, add bay leaf and boil for about 20-30 min. Season with salt, pepper and saffron.
Use a blender to get a nice, creamy consistency.