Asparagus Cream Soup
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Total: 40 min
·Prep: 15 min
·Cook: 25 min
Asparagus comes in three colors: white, green, and purple, depending on how it is grown. White asparagus grows underground, making it firmer, green asparagus grows above ground, making it juicier and more tender, while purple asparagus combines characteristics of both. Besides its unique taste, asparagus is healthy and low in calories.
Ingredients
4
1 bunch of white asparagus
1 bunch of green asparagus
1 small onion
1 leek (white part)
200 ml cream
2 tablespoons olive oil
salt and pepper
garlic croutons (optional)
Preparation
Wash and peel the asparagus.
Cut off the asparagus tips and set them aside for later.
Sauté the chopped onion and leek in olive oil in a large pot.
Pour two cups of water into the pot.
Add the asparagus stalks.
Cook until tender.
Blend the cooked vegetables into a smooth cream.
Add the cream.
Season with salt and pepper to taste.
In a separate pot, cook the asparagus tips until tender.
Set the tips aside for garnish.
Serve the cream soup with asparagus tips and garlic croutons.
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