The asparagus and potato cream is a simple dish to prepare, perfect for those looking for a light yet tasty comfort food that enhances the authentic flavor of spring vegetables. Perfect both as a first course and as an entrée, this velvety soup will win you over with its creamy texture and delicate taste. Asparagus is among the key ingredients of the season, tender, tasty, and rich in beneficial properties… if you have a nice bunch available, try this very easy recipe!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Spring
- Energy 169.11 (Kcal)
- Carbohydrates 34.41 (g) of which sugars 4.86 (g)
- Proteins 7.02 (g)
- Fat 1.64 (g) of which saturated 0.25 (g)of which unsaturated 0.37 (g)
- Fibers 6.39 (g)
- Sodium 407.79 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 18 oz asparagus
- 10.5 oz potatoes
- Half onion
- as needed vegetable broth
- rustic bread (to taste, for croutons)
- extra virgin olive oil
- salt
- pepper
Tools
- Pot
- Pan
- Peeler
- Immersion Blender
Preparation
Wash the potatoes, peel them, and cut into chunks.
Clean the asparagus by removing the woody part of the stalk, wash them, and cut into slices, leaving the tips intact.
Peel and chop the onion, sauté it for a few moments in a pot with extra virgin olive oil.
Add the potatoes and asparagus, keeping the tips and some slices aside (1).
Pour the boiling broth until it covers the asparagus and potatoes.
Salt and let cook for about 15 minutes, or until the potatoes are tender (2).
Meanwhile, brown the asparagus tips in a small pan with oil and a pinch of salt (3). They should remain firm and consistent.
Blend the potatoes and asparagus with the immersion blender until you obtain a cream, which will be more or less thick depending on the amount of broth you have added.
Distribute the asparagus and potato cream on plates, adding the browned tips and a grind of pepper, to taste.
If you like, you can also add rustic bread cubes, sautéed in a pan with a drizzle of oil.
Tips and Notes
At the end of cooking, you can add a spoonful of yogurt, sour cream, or fresh liquid cream.
If you want to thicken the cream, let it reduce on the stove for a few minutes before serving. If you want it more liquid, add more broth.
FAQ (Questions and Answers)
What types of asparagus can I use?
Classic green asparagus is fine, whether thin or thicker. But if you prefer, you can also use white asparagus.
Can I prepare the cream in advance?
Sure, you can also prepare it the day before and store it in the refrigerator, in a tightly closed glass container.
