The asparagus soup is a classic dish of the season, which we cook in the autumn and winter when these vegetables grow wild even if now the crops in the greenhouse allow supplies throughout the year. The soup can be created as a warm velvety for the rigors of winter.
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- 100 g asparagus
- 100 g potato
- ½ liter vegetable stock
- 5 cl cream single
- 5 cl white wine
- ½ Onion
- 5 g Butter
- 2 slices bread
- 5 tbsn olive oil extra virgin
Ingredients
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Instructions
- Wash the asparagus (1) with care to then put them on the cutting board, after drying, to cut them separating the peaks from the stems (2) and then putting it all in a saucer (3) apart.
- Then peel the potato (4) and cut it into cubes (5) and leave aside in a small plate (6) apart.
- Now peel the onion and chop it (7) finely on the cutting board. Then pour five tablespoons of extra virgin olive oil (8) to heat in a large non-stick pan and add the onion (9) to brown until it becomes transparent.
- Once fried the onion also add the potatoes cubes (10), cook adding salt (11) and mixing well (12) for ten minutes, to brown them a little.
- In the meantime you will have put to boil the vegetable stock to plunge in the asparagus (13). Boil (14) and then take them with a slotted spoon, to join (15) with potatoes.
- Now pour the white wine (16) to evaporate and then join even the vegetable stock (17) to cook, season well and leave for 20 minutes. Finally, add the cream (18) and mix well. Then turn off the heat and put the ingredients in a bowl.
- Now pour the ingredients into a container (19), add the butter (20) and then blend all ingredients with an electric mixer (21) remembering to leave some peaks as decoration. Finally add the vegetable broth to smoothies ingredients until you reach the desired density and mix well.
- Meanwhile, toast the slices of bread and then put them on the cutting board. With the large knife cut off the edges (22) and then cut into small pieces (23). Then place them on the bottom of the plate and pour the soup on top. Put a few tops of asparagus on the surface (24) as a decoration and serve immediately on the table piping hot.
Recipe Notes
The asparagus soup is usually prepared in winter, these being characteristic of vegetables precisely this period.
