If you don’t need the asparagus stock right away, just freeze it

Zunner roasts the nuts in the pan beforehand without any fat.

Tips for the filling: cranberries and tipsy apple rings

If you don’t like raisins, she recommends dried cranberries. It is seasoned with sugar and cinnamon – or with some ground cardamom, ginger or cloves.

A special tip from TV chef Lafer is: The apple strudel gets a special kick when you chop the dried apple rings into fine pieces, dip them briefly in apple schnapps and then mix them with the fresh apple pieces.

You also have to roast about 60 grams of breadcrumbs in butter until golden brown and caramelize with sugar. "Amarettini crumbs also go well with the apples"says Zunner. "The crumbs are spread over the freshly drawn dough to prevent it from getting wet."

This way the strudel dough will not tear

Then the tricky work begins: roll out the dough, wound from the foil, thinly on a lightly floured work surface. Now reach under the dough with the back of his hand, which is also floured, and slowly and carefully pull it apart from the center over a kitchen towel. "Don’t pluck your fingers! Otherwise it will get dents"warns Zunner. "Pull slowly from the inside outwards until you have a wafer-thin rectangle." This is then placed on the kitchen towel.

If you are worried that the strudel pastry might tear – or you simply want to save time – you can use frozen puff pastry. "You have no waste and you know for sure that nothing can go wrong"says Lafer.

Liquid butter for a crispy shell

The strudel pastry is spread thinly with liquid butter and sprinkled lengthways up to half with the toasted crumbs. Spread the apple mixture evenly on top. For a vegan version of the apple strudel, you can use a plant-based alternative to butter in the form of margarine. Leave a margin on the left and right and fold in the side edges generously so that the filling does not run out during baking. Cover the baking sheet with baking paper.

Now the strudel is rolled up with the help of the kitchen towel. To do this, lift the cloth slightly at the edge and roll it up carefully. Keep touching the cloth to make the strudel compact. Finally, brush generously with liquid butter – that will make the strudel nice and crispy later.

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Strudel is also delicious with zabaglione filling

Lafer recommends baking the pastries in a preheated oven with convection at 180 degrees for 20 to 25 minutes. Shortly before the end of the baking time, he brushes the strudel with slightly warmed honey, which then caramelises in the oven. Lafer’s alternative to vanilla sauce: a zabaglione whipped from egg yolk, milk, sugar and vanilla pulp.

Low-calorie variant

You can also prepare a healthier and lighter version of the apple strudel, which, with vanilla sauce as a side dish, has an impressive 695 calories and 35 grams of fat, making it a real calorie bomb. Instead of white flour, add whole wheat flour to the dough and oat flakes in the filling.

The best recipes for apple strudel to bake

Whether classic with raisins and almonds or alpine with pine nuts. Apple strudel tastes in many variations and becomes even tastier with the right vanilla sauce. We have put together a few recipes.

South Tyrolean apple strudel

South Tyrolean apple strudel (source: TLC photo studio)

This apple strudel is refined with pine nuts. One piece has 437 calories (kcal). Recipe for South Tyrolean apple strudel

Classic apple strudel

Apple strudel (source: TLC photo studio)

The classic apple strudel scores with a light note of cinnamon and rum. One piece has 290 calories (kcal). Apple strudel recipe

custard

Vanilla sauce (basic recipe) (Source: TLC photo studio)

Vanilla sauce tastes best homemade. All you need is egg yolk, milk, powdered sugar and a vanilla pod. Custard recipe

Would you like to make a peach chutney yourself? A good idea. Because the fruity autumn dish goes wonderfully with various dishes, especially grill dishes. Here is a delicious and easy recipe.

Autumn recipes: sweet and savory classics

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Ingredients for the peach chutney

To make your peach chutney something very special, you need other ingredients in addition to peaches that give the autumn dish that certain something. The ingredients are:

750 g peaches, 1 clove of garlic, 30 g ginger, 200 g brown sugar, 100 ml wine vinegar, 1 teaspoon of chilli powder or a chilli pepper, 1 pinch of salt

Recipe for the delicious autumn dish

Start by scalding the peaches hot. After chilling the fruit with cold water, you can peel off the skin. Halve and stone the peaches.

Then turn to the ginger and garlic.argumentative essay about college education Both must be peeled and chopped. Peaches, garlic and ginger are now put in a saucepan to which you add chili powder, wine vinegar, sugar and salt. The whole thing should now simmer over medium heat with the lid open for about 35 minutes, until a syrupy mixture is formed.

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Let your peach chutney cool down and serve with various grilled dishes. The recipe enhances every steak. Alternative: If you like it spicy, you can spice up the chutney with a chilli pepper. This can replace the chilli powder and provides even more flavor.

Asparagus soups are a culinary highlight – especially during the asparagus season. Recipes, simple tips and step-by-step instructions on how to make delicious creamy asparagus soups yourself.

overview

Recipe: Homemade asparagus soupSparagus soup from asparagus shells: Cooking asparagus stockRecipe: Green and white asparagus soup with scallops Asparagus soup: Recipes and ideas for delicious inlays How long does asparagus have to cook? This asparagus is suitable for a soup How the soup becomes an inexpensive asparagus dishWhat is the difference between white and green asparagus ? Can you eat asparagus raw?

You can prepare asparagus soup in the classic way from white or green asparagus.

It tastes just as good on its own as with strips of salmon or bacon, prawns, herbs or crôutons.

Asparagus cream soup: step-by-step instructions

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Recipe: Homemade asparagus soup

You will need the following ingredients for four servings:

1 kg asparagus 50 g butter sugar 1 l vegetable broth or asparagus stock meal half an onion (to taste) 200 ml cream or milk salt, pepper, nutmeg

Preparation:

Peel the asparagus and cut it into pieces. Put the heads aside and only cook them towards the end. Put the remaining pieces of asparagus in a saucepan and cook them with 25 grams of butter and a little sugar in a liter of vegetable stock or, better, asparagus stock. When the asparagus pieces are firm to the bite – after about 15 up to 20 minutes – lift out a few pieces of asparagus with a sieve spoon and set them aside. Puree the remaining pieces with the stock. Mix 25 grams of melted butter and a tablespoon of flour into a roux. If you like, sauté half an onion beforehand and then prepare the roux with the onions. Pour the roux with the asparagus soup and tie it while stirring. Add 200 milliliters of cream and simmer the soup for another ten Minutes – now you can add your heads. Season the soup with salt, pepper and grated nutmeg. Finally, add the asparagus pieces that were set aside to the soup and serve.

How to recognize fresh asparagus

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For a low-calorie variant of the asparagus cream soup, 200 milliliters of milk (1.5%) can be used instead of cream.

Asparagus soup from asparagus peels: Cook the asparagus stock

Peeling asparagus is a must: You don’t have to throw away the asparagus remains, you can boil them out. (Source: Klaus-Dietmar Gabbert / dpa-tmn)

After peeling the asparagus, there are plenty of peel and asparagus ends left over. Instead of throwing them away, you can use them to cook an asparagus stock for sauces or soups, or you can add the peeled asparagus spears to the stock to cook. This type of preparation makes the vegetables taste particularly aromatic.

Ingredients:

Asparagus peels and ends 1/2 l water, 1 teaspoon salt, 1/2 teaspoon sugar, a little butter

Preparation:

Put all the ingredients in a saucepan, let them cook for 20 minutes, then pour off the bowls and collect the brew. 

Tip: If you want to prepare a brew from asparagus peels and leftovers, wash the asparagus well beforehand. If you don’t need the asparagus stock right away, just freeze it.

Recipe: green and white asparagus soup with scallops

Asparagus soup: A creamy soup made from green and white asparagus. Fried scallops provide variety. (Source: Manuela Rüther / dpa)

If you don’t want to choose between white and green asparagus, just go for both types. The asparagus and peas make a tasty soup. Fried scallops round off the taste of the dish. The preparation time is 35 to 40 minutes. 

Ingredients for four people:

140 g of olive oil, juice of a lemon, 15 g of salt, 10 g of sugar, 1 bunch of white asparagus, 2 bunch of green asparagus, 100 g of peas (frozen), 4 to 8 scallops, black pepper from the mill, 1 box of cress or sprouts, 100 g of whipped cream

Preparation:

Bring two liters of water to a boil, add five tablespoons (50 grams) of olive oil, the juice of half a lemon, the salt and the sugar. Peel the white asparagus. You only need to peel the lower part of the green asparagus. Cut off the bottom ends and put the white asparagus in the boiling water for ten minutes. Then take it out, let it cool and cut off the tips. Marinate the asparagus tips with a tablespoon of olive oil, a pinch of salt, sugar and a little lemon juice. Then tie the tips together in small packets and cut the green asparagus into slices. Measure out a liter of the boiling water and let it boil. Add the green asparagus, the remaining white asparagus and the peas to the boiling water and let them cook for eight minutes. Add 70 grams of olive oil and puree the soup. Season with salt and pepper and add whipped cream to the soup. Heat a tablespoon of olive oil in a pan. Sear the scallops on both sides. Then reduce the heat and finish frying the scallops in a minute or two. Season with salt and pepper and serve with cress, scallops and the white asparagus tips. Fresh white bread or puff pastries go well with it.

Asparagus soup: recipes and ideas for delicious deposits

If you like, you can spice up the classic asparagus cream soup with other ingredients and deposits. Fresh salmon, seared briefly in the pan, or smoked salmon strips go very well with asparagus. Crabs are also a perfect fit.

The cream of asparagus soup becomes a little richer if potatoes are also cooked. The soup can also be flavored with wild garlic.

Do you want a change? Here you will find recipes for asparagus and potato soup and asparagus and wild garlic soup.

How long does asparagus have to cook?

Asparagus in the pot: when cooking asparagus, make sure to stay below the boiling point. (Source: Kai Remmers / dpa-tmn)

You can easily cook asparagus in lightly salted water. A special asparagus pot is very suitable for this. The cooking time depends on the thickness of the sticks, on average it is around 15 to 20 minutes for white asparagus.

Green asparagus is even cooked after about eight to ten minutes. If the asparagus bends when you lift it out, it’s done. A pinch of sugar in the water removes light bitter substances.

This asparagus is suitable for a soup

The most important basis for a delicious soup is fresh asparagus. Because asparagus loses its taste very quickly. You can recognize fresh asparagus by the moist and light interfaces and these characteristics.

Tip: Thoroughly peel the asparagus for the soup. Even if the asparagus soup is pureed at the end: Remnants of the peel disturb the enjoyment due to its fibrous consistency.

This turns the soup into an inexpensive asparagus dish

Classic asparagus cream soups are usually made from white asparagus. They are cheaper if you take broken asparagus. If you buy this directly from the asparagus farmer, you can usually also buy bloomed asparagus or "crooked dogs" – these are asparagus spears that haven’t exactly grown – get cheap.

If you don’t feel like peeling asparagus, it is best to use the very thin asparagus spears or soup asparagus. It is enough if you cut off the ends. You can also prepare a creamy soup with green asparagus. This gives it a stronger asparagus taste and a beautiful green color.

What is the difference between white and green asparagus?

Green and white asparagus: Green asparagus is slightly richer in vitamins than white. It is also more practical to use because there is no need to peel – only the ends have to be cut off. (Source: Andrea Warnecke / dpa)

In contrast to the white or purple "White asparagus" Green asparagus grows above the ground, so it is not covered with soil when it is harvested. Hence, he enjoys the sunlight and eventually turns green. In terms of ingredients, it surpasses white asparagus. It contains more vitamin C and beta-carotene.

Green asparagus has a heartier taste and only needs to be peeled in the lower third. In addition, the cooking time for green asparagus is significantly shorter. Green asparagus is suitable for almost all dishes that also use white asparagus.

Can you eat asparagus raw?

Uncooked asparagus is not only edible, it also contains more vitamins when raw than after cooking.