{
 "title": "Cream of Asparagus Soup: adapted from Wikibooks Cookbook",
 "license": "CC-BY-SA-4.0",
 "licenseUrl": "https://creativecommons.org/licenses/by-sa/4.0/",
 "notice": "Adapted from Wikibooks. This text is available under the Creative Commons Attribution-ShareAlike 4.0 International license: you may share and adapt it, with attribution, under the same license.",
 "attribution": [
  "“Asparagus Soup” by Wikibooks contributors, Wikibooks Cookbook, https://en.wikibooks.org/w/index.php?oldid=4523683, CC BY-SA 4.0"
 ],
 "changes": [
  "quantities divided per serving and converted to metric",
  "ingredients mapped to NomNom's ingredient list",
  "steps rewritten in NomNom's style with oven temperatures and cooking times stated",
  "Hungarian translation added",
  "the 12 thick asparagus spears listed as about 320 g",
  "half a cup of cream chosen from the page's quarter to one cup, so the 2 cups of cooking water stay as written",
  "salt, pepper and cayenne given as per-serving amounts"
 ],
 "id": "asparagus-soup",
 "url": "https://nomnomplanner.com/open-data/recipes/wikibooks/asparagus-soup.json",
 "recipe": {
  "name": "Cream of Asparagus Soup",
  "nameHu": "spárgakrémleves",
  "mealType": "lightMeal",
  "minutes": 45,
  "quantityBasis": "perServing",
  "ingredients": [
   {
    "name": "Green asparagus",
    "nameHu": "zöld spárga",
    "qty": 80,
    "unit": "g"
   },
   {
    "name": "Salt",
    "nameHu": "só",
    "qty": 1,
    "unit": "g"
   },
   {
    "name": "Shallot",
    "nameHu": "salottahagyma",
    "qty": 0.25,
    "unit": "piece"
   },
   {
    "name": "Butter",
    "nameHu": "vaj",
    "qty": 10,
    "unit": "g"
   },
   {
    "name": "Light cream",
    "nameHu": "tejszín",
    "qty": 30,
    "unit": "ml"
   },
   {
    "name": "Black pepper",
    "nameHu": "bors",
    "qty": 0.1,
    "unit": "g"
   },
   {
    "name": "Cayenne pepper",
    "nameHu": "cayenne-bors",
    "qty": 0.05,
    "unit": "tsp"
   }
  ],
  "method": [
   "Snap the tough ends off the asparagus spears.",
   "Bring 120 ml water per serving to a boil in a medium saucepan, salt it lightly and add the asparagus. Cook at a lively simmer for 10 minutes, then remove the spears with tongs and set them aside, keeping the cooking water.",
   "In a separate saucepan large enough to hold the finished soup, heat the butter and cook the chopped shallot gently until soft but not browned. Add the asparagus and half of the cooking water, bring to a boil and cook at a lively simmer for 5 minutes.",
   "Remove from the heat and strain through a medium-mesh strainer into a bowl, keeping the liquid. Purée the solids in a food processor with enough of the strained liquid to make a smooth purée.",
   "Press the purée through the strainer back into the saucepan with a flexible spatula or wooden spoon, leaving the fibrous parts behind, and discard them.",
   "Add the cream and enough of the remaining cooking water to give the soup the consistency you like. Season with salt, black pepper and cayenne, and reheat gently over low heat without letting it boil.",
   "Serve hot, or chilled: let it cool, refrigerate it uncovered until thoroughly cold, then cover it with plastic wrap. It keeps in the refrigerator for up to 2 days."
  ],
  "methodHu": [
   "a spárgaszárak kemény végét törd le.",
   "egy közepes lábasban forralj fel adagonként 120 ml vizet, sózd meg enyhén, és tedd bele a spárgát. élénk forrással főzd 10 percig, majd egy fogóval szedd ki, és tedd félre; a főzővizet tartsd meg.",
   "egy másik, a kész leveshez elég nagy lábasban olvaszd fel a vajat, és lassan párold benne az apróra vágott salottahagymát, amíg megpuhul, de nem pirul meg. add hozzá a spárgát és a főzővíz felét, forrald fel, és élénk forrással főzd 5 percig.",
   "húzd le a tűzről, és egy közepes lyukbőségű szűrőn szűrd át egy tálba, a levét tartsd meg. a szilárd részt aprítógépben pürésítsd simára annyi félretett lével, amennyi ehhez kell.",
   "a pürét egy rugalmas spatulával vagy fakanállal nyomkodd át a szűrőn vissza a lábasba, a rostos részek maradjanak a szűrőben, azokat dobd ki.",
   "add hozzá a tejszínt és annyi maradék főzővizet, hogy olyan sűrű legyen, amilyennek szereted. ízesítsd sóval, borssal és cayenne-borssal, és kis lángon óvatosan melegítsd át, de ne forrald fel.",
   "tálald melegen vagy hidegen. hidegen tálaláshoz hagyd kihűlni, tedd lefedetlenül a hűtőbe, amíg teljesen kihűl, majd fedd le folpackkal. a hűtőben legfeljebb 2 napig eláll."
  ]
 },
 "sources": [
  {
   "name": "Wikibooks Cookbook",
   "title": "Asparagus Soup",
   "url": "https://en.wikibooks.org/wiki/Cookbook:Asparagus_Soup",
   "pageId": 34623,
   "revisionId": 4523683,
   "revisionUrl": "https://en.wikibooks.org/w/index.php?oldid=4523683",
   "historyUrl": "https://en.wikibooks.org/w/index.php?curid=34623&action=history",
   "authors": "Wikibooks contributors",
   "license": "CC BY-SA 4.0",
   "licenseUrl": "https://creativecommons.org/licenses/by-sa/4.0/",
   "retrievedAt": "2026-10-24"
  }
 ]
}