Asparagus cream soup

Name: Asparagus cream soup - Lucia O.
Ingredients: 500 g green or white asparagus; 1 potato diced; 1 small onion chopped; 2; 3 cloves of garlic; 200 ml sweet cream; 100 ml white wine; 1 tablespoon chopped chives; 1 slice of lemon; salt and pepper; a pinch of nutmeg; half a teaspoon of sugar; 2 tablespoons sesame oil.

Soups - Asparagus cream soup by Lucia O. - Recipia

Asparagus cream soup - a healthy and tasty delicacy Preparation time: 15 minutes Cooking time: 25 minutes Total time: 40 minutes Number of servings: 4 Asparagus cream soup is a refined dish, full of nutrients and flavors, which is prepared quickly and easily. This simple recipe is perfect for an elegant dinner or to impress guests on a special occasion. Moreover, asparagus is an excellent source of vitamins and minerals, making this soup not only tasty but also healthy. Necessary ingredients: - 500 g fresh asparagus - 1 large onion - 2 garlic cloves - 1 medium potato - 750 ml vegetable broth (or water) - 200 ml cooking cream (optional, for a creamier taste) - 3 tablespoons olive oil - Salt and pepper to taste - Lemon juice (for an extra freshness) - Optional: croutons or pumpkin seeds for serving Step by step for a perfect asparagus cream soup: 1. Preparing the ingredients: Start by washing the asparagus well under a stream of cold water. Cut off the woody ends of the stalks and, if they are very thick, peel the outer skin with a knife. Cut the asparagus into pieces of about 3-4 cm. 2. Sautéing the vegetables: In a large pot, add the olive oil and sauté the finely chopped onion over medium heat until it becomes translucent, about 4-5 minutes. Add the crushed garlic and continue to sauté for another 1-2 minutes, being careful not to burn it. 3. Cooking the asparagus: Add the chopped asparagus and the potato (cut into cubes) to the pot and mix well. Cook for 5-7 minutes, stirring occasionally, until the asparagus changes color and becomes softer. 4. Boiling the soup: Add the vegetable broth (or water) to the pot and bring to a boil. Reduce the heat and let the soup simmer for 15-20 minutes, until the asparagus and potato are fully cooked. 5. Blending the soup: Using an immersion blender or a regular blender, puree the soup until it becomes creamy. If you prefer a finer texture, you can strain the soup through a sieve. Add the cooking cream, salt, pepper, and lemon juice to taste, mixing well. 6. Serving: Serve the asparagus cream soup warm, garnished with crunchy croutons or roasted pumpkin seeds for a delicious textural contrast. You can also add a few drops of olive oil on top for an elegant appearance. Useful tips: - For a vegan version, you can omit the cream or replace it with a plant-based alternative. - If you want to intensify the flavor, you can add a few fresh mint or basil leaves at the end. - The soup can be stored in the refrigerator for 2-3 days and is just as tasty when reheated. This asparagus cream soup is not only a delicious main course but also an elegant appetizer that will surely impress. Add this recipe to your culinary repertoire and enjoy fresh and healthy flavors!