The cream of asparagus soup is a very well-going dish for the spring, either clean by itself, or accompanied by a fried egg and spices used for many recipes of natural cuisine.
Today we’re going to take a look at a more unusual preparation of asparagus soup.
Cream of asparagus soup – ingredients:
For 4 servings you will need:
- 450 grams of fresh green (clean) asparagus
- 2 small leeks
- 200 grams of fresh cooking cream (or soy cream)
- 1 large potato
- 110 grams of butter (or same amount of olive oil)
- 900ml of water
Cream of asparagus soup – preparation:
Clean, peel and cut the potato into chunks. Clean the leeks and wash them by cutting the leaves diagonally so that the water can flow inside. Afterwards chop up just the white part into rings.
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Put the leeks in a high pan, with the stove set on low, with the butter (or butter and olive oil to make the dish lighter).
You want to turn them to translucent, but not fried. As soon as they reach that color they will burn in seconds, pay attention.
Wash and chop the asparagus. Meanwhile add the potato to the leek and mix it together, leave it for about 2 minutes and add the water. Cook at medium heat for 15 minutes.
Add the asparagus and season with salt and pepper. Boil for 5 minutes and when they turn tender, remove from the stove. Pour the mixture into a blender and if you prefer a velvety texture you might want to filter it through a mesh strainer, but beware because it takes a while.
Pour the cream into a bowl and stir well. Season with salt and peper.
It’s great either hot or cold. We recommend not putting any raw oil on top, just a little freshly ground pepper. Enjoy!