This soup will make your taste buds happy! The browned butter will be worth the effort!
2 tbsp butter
10 oz / 300 g green asparagus
1 tablespoon oil
1 cup/ 2 dl (200 ml) heavy cream
2 1/4 cup / 5 dl (500 ml) water
1 vegetable stock cube
1 tbsp white wine vinegar
4.2 oz / 125 g baby spinach
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 cup 2 dl (200 ml) crème fraiche”,
3 oz/ 80 g fish roe
1/4 cup / 1/2 dl finely chopped red onion
Add the butter in a saucepan and melt the butter on medium/high heat while stirring constantly until it has a golden brown color.
Peel and chop the shallot and the asparagus into smaller pieces. Cook the onion and asparagus into a saucepan with oil. Add cream, water, and a vegetable stock cube. Boil for about 10 minutes, then mix smoothly with spinach and vinegar, season with salt and pepper.
Top the soup with crème fraîche, red onion, fish roe and the browned butter.