The Asparagus Soup is a creamy and delightful spring dish. My recipe includes ingredients such as vegetable broth made from asparagus scraps, a potato, shallot, and cooking cream. As an addition, I garnished with hazelnut crumbs and croutons.
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Other recipes with asparagus
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 374.87 (Kcal)
- Carbohydrates 39.04 (g) of which sugars 8.11 (g)
- Proteins 10.33 (g)
- Fat 21.64 (g) of which saturated 2.75 (g)of which unsaturated 3.11 (g)
- Fibers 7.90 (g)
- Sodium 692.73 (mg)
Indicative values for a portion of 363 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
- 1.1 lbs asparagus
- 1 potato
- 1 shallot
- 1.5 tbsps extra virgin olive oil
- 2.1 cups water
- 0.07 oz fine salt
- 0.25 cup cooking cream
- 1 tbsp hazelnut crumbs
- 1.8 oz bread croutons
Tools
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- Food scale
- Cutting board
- Peeler
- Immersion blender
Steps
Wash the asparagus. Using a peeler, peel the stalk and cut it into pieces, leaving the tips whole. With the peeled scraps and the harder part of the stalk, prepare a vegetable broth by adding 2.1 cups of cold water in a pot.
Meanwhile, peel and cut the potato into pieces. Slice the shallot and sauté it in a pan over low heat with the oil, add the asparagus and the potato, and stir to flavor.
Pour the filtered broth until it just covers, season with salt, and cook for about 20 minutes over low heat. Halfway through the cooking, collect some whole asparagus tips and keep them for decorating the dish. Blend everything with an immersion blender until smooth, add half the amount of cream, keeping on the heat for another 5 minutes. Check the seasoning and turn off the heat. Pour into the plates, garnishing with the remaining cream, hazelnut crumbs, and asparagus tips. Serve with croutons.
