Springtime asparagus soup is a sophisticated dish, for example to start off a festive dinner. This recipe uses fresh green asparagus, but you can also use some white asparagus for the asparagus soup. A small amount of Parmesan cheese in the soup gives an excellent kick on flavor.
Ingredients
- 300 g green asparagus
- 2 potatoes
- 8 dl vegetable stock
- 2 dl heavy cream
- 2 tablespoons Parmesan cheese freshly grated
- 1 tablespoon lemon juice
- 1 teaspoon of salt
- ½ tsp white pepper
- croutons if desired
Instructions
- Bring the vegetable stock to a boil in a pot. Season with salt, lemon juice and pepper.
- Peel the potatoes, chop and add to the pot.
- While the potatoes are boiling, peel the asparagus lightly (the small purple leafs). Leave the buds whole, but chop the stems. When the potatoes have boiled until soft, add the asparagus and the buds for a few minutes.
- Use a fork to scoop the buds out of the soup. Add the cream and the grated parmesan and blend with a hand blender until very smooth. Taste and season.
- Garnish the asparagus soup with asparagus buds and croutons. Serve immediately.
Nutrition (values are an approximate guide)
Calories: 288kcal | Carbohydrates: 26g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 1443mg | Potassium: 654mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1750IU | Vitamin C: 27mg | Calcium: 95mg | Iron: 3mg
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Last Updated on September 24, 2022 by Flavorado
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