Asparagus soup

Name: Asparagus soup
Ingredients: 30 g butter; 30 ml olive oil; 1 medium onion (150 g); 2 cloves garlic; 3 large potatoes (750 g); 700 g asparagus; 1000 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 300 ml cooking cream 20% fat

Soups - Asparagus soup by Ileana G. - Recipia

Asparagus soup with potatoes simmers until tender, then gets blended with cream. The potatoes make it hearty, and the cream gives it a smooth texture; the croutons go in the bowl just before serving so they stay crisp. When choosing asparagus, I look first at the tips: they should be tight and green, not opening up. Preparation: 20 minutes. Cook time: 25 minutes. Total time: 45 minutes. Serves: 4. Approximately 495 kcal and 11 g protein per serving.

Ingredients

30 g butter
30 ml olive oil
1 medium onion (150 g)
2 cloves garlic
3 large potatoes (750 g)
700 g asparagus
1000 ml water
1 teaspoon salt
1/2 teaspoon ground pepper
300 ml cooking cream 20% fat

Preparation

1. Chop the onion. Melt the butter in a pot with the olive oil and sauté the onion for 5 minutes, until translucent. 2. Crush the garlic, peel and dice the potatoes, then cut the asparagus into pieces about 2 cm long. Add them to the pot, pour in the water, add the salt and pepper, and simmer for 20 minutes, until the potatoes and asparagus are tender. 3. Blend the soup. Mix the cream with a few spoonfuls of hot soup, pour it into the pot and stir; do not bring the soup back to a boil.

Notes

Tight tips and firm stalks are best; if the bases of the stalks are woody, snap off the tough part before cutting the asparagus. Thin spears soften faster than thick ones, so check the vegetables towards the end of cooking. For a gluten-free version, serve 80 g gluten-free croutons; the cream and butter contain dairy, and regular croutons may contain gluten. If the soup thickens as it cools, thin it with a little hot water when reheating. Keep it in the fridge for no more than 3 days. Add the croutons to the bowl just before eating so they stay crisp.