FO O D
A TA S T E O F . . . AS P A R A G U S
André Brauner, Chef, Brasserie Coq au Vin at the Schlosshotel Lerbach Hotel in Bergisch Gladbach, Germany, provides
the recipe for his favorite Creme of Asparagus Soup.
CREAM OF ASPARAGUS SOUP
Serves 4
Preparation Time: 15 minutes
App. Cooking Time: 20 minutes
INGREDIENTS
2000 grams of peeled white asparagus, cut into pieces
500 grams of peeled potatoes
1 liter of asparagus broth (you’ll make this yourself)
1 liter of cream
butter
salt, sugar, lemon
Crème Fraiche
fresh sorrel
METHOD
1. Cover the asparagus pieces and peels with water. Add
salt and a little sugar. Bring to a boil. Let the broth cool,
then strain.
2. Mix the broth with the potatoes and cream, cook until
the potatoes are tender, then purée (using a wand-mixer)
along with a few pieces of asparagus.
3. Strain, add salt, sugar and lemon juice to taste, then
add a little butter and crème fraiche. Purée with the wand-
mixer.
4. Pour into bowls and garnish with sorrel.
Top and Above: Asparagus soup.. André Brauner, Chef, Brasserie Coq au Vin.
Below Left: French Brasserie Coq au Vin.
OM
.C
SCHLOSSHOTEL LERBACH HOTEL
Schlosshotel Lerbach in Bergisch Gladbach, Germany (near
Cologne), is considered as one of the best luxury hotels in
Y@DREAMSTIME
AND
Germany. It provides a perfect setting for any occasion; for
C
an epicurean fl ing, an exhilarating celebration, or a romantic
PINK
CH;
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weekend for two. You will sense at your arrival just what
an extraordinary place the castle hotel is with its imposing
TEL LERB
facade entwined in vines, is situated in the middle of an
OSSHO enormous private park. www.schlosshotel-lerbach.com 
SCHL
EX P A T R I A T E 17
Recipe.indd 17 6/12/2009 12:01:13 AM
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