Creamy artichoke soup with asparagus, tomatoes, peppers, topped with calamari
Artichoke, asparagus, tomato and pepper cream soup with calamari topping Preparation time: 20 minutes Cooking time: 15 minutes Total time: 35 minutes Number of servings: 4 Discover a delicious and refined recipe, perfect for delighting your taste buds and adding a touch of elegance to your plate! The artichoke, asparagus, tomato and pepper cream soup with calamari topping is an interesting combination of ingredients that will not only delight your senses but also bring a note of sophistication to your meals. This creamy soup is ideal to be served as an appetizer at a special dinner or simply to indulge yourself after a long day. Your ingredients for a perfect soup: - 4 canned artichoke hearts from Foodville - 6 canned green asparagus spears from Foodville - 5 canned tomatoes in oil from Foodville - 3 roasted red peppers in vinegar from Foodville - 1 yellow onion - 3 cloves of garlic - 1 tablespoon of extra virgin olive oil Urzante, from Foodville - 1 tablespoon of herb-flavored sea salt (rosemary, oregano, basil, thyme) - 1 teaspoon of freshly ground pepper For the topping: - 100 g of canned calamari from Foodville - 2 canned artichoke hearts from Foodville - 2 canned green asparagus spears from Foodville - Colorful spherical croutons Preparation techniques: 1. Preparing the ingredients: Start by peeling and finely chopping the onion and garlic. Make sure all ingredients are ready to use so you can work quickly and efficiently. 2. Sauté the onion and garlic: In a pot, add the olive oil and heat it over medium heat. When the oil is hot, add the chopped onion and garlic. Sauté for about 3-4 minutes until they become translucent and release their aroma. 3. Add the vegetables: Add the artichoke hearts, asparagus spears, tomatoes, and roasted red peppers to the pot. Mix the ingredients well to combine the flavors. 4. Boil the soup: Pour about 300 ml of cold water into the pot. Let everything boil over medium heat, uncovered, for 15 minutes. This step is essential as it allows the vegetables to soften and reveal their flavors. 5. Blend the soup: After the vegetables have boiled, use an immersion blender to puree the mixture until you achieve a smooth cream. If you prefer a finer soup, you can use a regular blender. 6. Season: Season the soup with herb-flavored sea salt and freshly ground pepper, mixing well to suit your preferred taste. 7. Prepare the topping: In a separate pan, you can lightly heat the calamari to enhance their flavor. Cut the artichoke hearts and asparagus spears into smaller pieces to use as garnish. 8. Serving: Pour the cream soup into bowls and garnish with pieces of calamari, slices of artichoke, and asparagus spears. You can also add colorful spherical croutons for a playful look and crunchy texture. My tip: This cream soup pairs perfectly with a slice of toasted bread or a fresh croissant. If you want to add a touch of freshness, you can drizzle a few drops of lemon juice on top before serving. Nutritional information: This cream soup is a healthy choice, rich in vitamins and minerals. Artichokes are known for their antioxidant properties, while asparagus provides a considerable amount of fiber and essential vitamins. Tomatoes, rich in lycopene, support heart health. Possible variations: If you want to customize the recipe, you can add other vegetables, such as carrots or zucchini, or replace the calamari with shrimp or tuna. Additionally, for a vegetarian option, you can completely omit the seafood topping. Frequently asked questions: 1. Can I use fresh vegetables instead of canned ones? Yes, you can use fresh vegetables, but make sure to cook them until soft before pureeing. 2. How can I make this soup spicier? If you like spicy food, you can add a pinch of chili powder or chili sauce during preparation. 3. Can I prepare this soup in advance? Absolutely! The soup can be made a day ahead and stored in the refrigerator. Reheat before serving. 4. What other recipes can it be paired with? This cream soup pairs wonderfully with a fresh green salad or a platter of fine cheeses. With this artichoke, asparagus, tomato and pepper cream soup with calamari topping recipe, you have the opportunity to experiment with new flavors and impress your guests. Enjoy every bite and let yourself be carried away by the delicious aromas! Enjoy and bon appétit!
Ingredients
- Artichoke hearts in a can from Foodville 4 pieces
- Green asparagus spears preserved from Foodville 6 pieces
- Tomatoes preserved in oil from Foodville 5 pieces
- Roasted kapia peppers preserved in vinegar from Foodville 3 pieces
- Yellow onion 1 piece
- Garlic 3 cloves
- Extra virgin olive oil Urzante
- from Foodville 1 tablespoon
- Sea salt flavored with herbs (rosemary
- oregano
- basil
- thyme) 1 tablespoon
- Freshly ground pepper 1 teaspoon. For topping: Canned squid pieces from Foodville approx. 1 100 g
- Canned artichoke hearts from Foodville 2 pieces
- Green asparagus spears preserved from Foodville 2 pieces
- Colorful spherical croutons.
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