Sunday, May 13, 2007

A comfort soup: Asparagus and broccoli soup with German Bratwurst

As some of you may have noticed, I am extremely fond of soups - and of asparagus. A great creamy soup is soothing and works as comfort food on a quiet Sunday. I did not have much asparagus, so I used some peeled broccoli stalks.

Some of you think may that the thick woody broccoli stalks will be good for nothing. But if you peel them and chop them you can use them in stir fries, or as here in a good creamy soups.

For 2 pints of soup you'll need

1 teaspoon minced garlic
2 tablespoons vegetable oil
2,5 oz / 70 grams bratwurst, in thick slices
1,5 pint / 70 cl hot water
1 1/2 cube of chicken stock
5 oz / 150 grams of asparagus stalks (the lower part), halved
3,5 oz / 100 grams of broccoli stalks, peeled and halved
3,5 oz / 100 grams asparagus tips (the soft part)
2 small teaspoons of sugar
1 teaspoon dried Provence herbs
10 cl / 3,5 fl. oz single cream

Heat up oil. Fry German bratwurst until golden brown. Remove from oil.

Ad minced garlic to oil and brown slightly. Add hot water and stock cubes, allow them to dissolve.

Add broccoli and asparagus stalks to the liquid. Add sugar to enhance sweetness from the asparagus, and dried herbs.


Place asparagus tips in a steamer. Place on top of pan with lid on. Allow asparagus to steam until soft, but still crunchy.

Allow halved asparagus stalks to boil in the stock until very tender. Remove from stock, scoop out the soft centre with a spoon and discard the rest. Place them back in pan.

When broccoli stalks are tender, pour all into a liquidizer, add the single cream and blend until smooth.

Pour soup back in pan, add bratwurst and asparagus and more salt, sugar or pepper for your personal taste.

Presto - soup!!

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