Asparagus cream soup with bacon crumble and egg cream

Name: Asparagus cream soup with bacon crumble and egg cream - Saveta F.
Ingredients: 400 g of green asparagus; 1/2 white onion; 1 potato; 2 tablespoons of rice; salt; extra virgin olive oil; 2 egg yolks; 100 g bacon; 4; 5 salty cereal crackers or taralli; 50 g grated pecorino

Soups - Asparagus cream soup with bacon crumble and egg cream by Saveta F. - Recipia

Creamy asparagus soup with bacon crumble and egg cream is a refined recipe, perfect for adding a touch of elegance to your meals. This delicate soup, with a subtle asparagus flavor and velvety texture, pairs beautifully with crispy bacon and savory crackers, offering an unforgettable culinary experience. Whether served as an appetizer or a main course, this dish is sure to impress anyone. Preparation time: 20 minutes Cooking time: 30 minutes Total time: 50 minutes Servings: 4 Ingredients needed: - 400 g green asparagus - 1/2 white onion - 1 medium potato - 2 tablespoons rice - Salt, to taste - 2 tablespoons extra virgin olive oil - 2 egg yolks - 100 g bacon - 4-5 savory cereal crackers or taralli - 50 g finely grated pecorino cheese Preparing the soup: 1. Preparing the ingredients: Start by washing the asparagus well and cutting it into pieces about 2 cm long. Make sure to keep the tips intact, as you will use them for garnish. If the base of the asparagus is thicker, peel the skin with a peeler. 2. Chopping the vegetables: Peel the potato and cut it into small cubes. Finely chop the onion for even sautéing. 3. Making the vegetable broth: In a pot, add water and include a carrot, half an onion, and a celery stalk to create a flavorful vegetable broth. Let it boil for 10 minutes to release the flavors. 4. Sautéing the vegetables: In a skillet, heat a tablespoon of olive oil and add the chopped onion. Sauté the onion over medium heat until it becomes translucent, then add the potato, rice, and asparagus. Mix well and let the vegetables sweat for 5 minutes, stirring occasionally to prevent sticking. 5. Boiling the soup: Add the vegetable broth to cover the vegetables completely. Let it simmer with a lid for 20 minutes, until the vegetables are tender and the soup thickens. 6. Blending the soup: Once the vegetables are cooked, remove the tips of the asparagus (the ones you set aside for garnish) and leave them aside. Add salt to taste and use an immersion blender to turn the soup into a creamy texture. If you prefer a finer texture, you can strain the soup through a sieve. Preparing the bacon crumble: 1. Frying the bacon: Cut the bacon into thin strips and fry it in a skillet over medium heat without oil until it becomes crispy. Place it on a paper towel to absorb excess fat. 2. Egg cream: In a small saucepan, add the egg yolks and a little water to slow down coagulation. Mix well and place the saucepan over a double boiler. Continue stirring until you achieve a thick cream. Remove from heat and add the grated pecorino cheese, mixing vigorously to incorporate. 3. Making the crumble: In the skillet where you fried the bacon, add a little butter and the crushed savory crackers. Lightly fry them until golden, then add the crispy bacon and reserved asparagus. Mix well to combine the flavors. Serving: 1. Plating: Pour the creamy asparagus soup into deep bowls. Add a spoonful of egg cream in the center of each serving. Sprinkle the bacon crumble and crackers on top for an attractive presentation. 2. Serving suggestions: You can drizzle a few drops of extra virgin olive oil for added flavor. This soup pairs perfectly with a fresh green salad and a glass of dry white wine. Possible variations: - Instead of bacon, you can use prosciutto for a more delicate version. - You can add a little lemon juice or lemon zest to the egg cream for a brighter flavor. - If you are vegetarian, you can omit the bacon and substitute the pecorino cheese with a plant-based alternative. Nutritional benefits: Asparagus is rich in vitamins A, C, E, and K, as well as antioxidants and fiber. It also contains folate, essential for cellular health. The combination with bacon and cheese adds extra protein and calcium, providing a balanced and healthy meal. Frequently asked questions: 1. Can I use frozen asparagus? Yes, frozen asparagus is a good alternative, but make sure to thaw and drain it well before use. 2. How can I store the soup? You can store the soup in an airtight container in the refrigerator for 2-3 days. Reheat gently to maintain texture. 3. What other dishes can it be paired with? This soup pairs perfectly with a cheese platter or a salad of arugula and cherry tomatoes. Looking for a sophisticated and easy-to-make meal? Creamy asparagus soup with bacon crumble and egg cream is the perfect choice to impress your guests or indulge yourself on weekends. Feel free to experiment with the ingredients and add your personal touch! Bon appétit!

Category: Soups Author: Saveta F. Views: 1 Date: 04.10.2024

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Soups - Asparagus cream soup with bacon crumble and egg cream by Saveta F. - Recipia 1

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