Asparagus cream is a classic of resourceful cooking and one of the most elegant and comforting soups that exist. Originally from Europe, this simple preparation highlights the delicate and slightly bitter flavor of asparagus, turning them into a velvety and silky texture. It is ideal as a starter for a special meal, for a light dinner, or even to enjoy on cold days. Its versatility allows it to be adapted to different tastes: you can add a touch of lemon for freshness, a splash of cream for more creaminess, or even some fresh herbs like dill or chives. In this recipe, the cream is achieved only by cooking the asparagus and then blending them, without the need for thickeners, achieving a naturally creamy consistency and an intense flavor. It is served hot, decorated with a dollop of sour cream and sautéed asparagus tips, which provides a contrast of textures and a professional finish. A delicious way to incorporate vegetables into your diet!
Prep
10 min
Cook
30 min
Servings
2
Saute the onion en brunoise and garlic in a touch of olive oil until the onion is translucent. Chop the asparagus, reserve some tips for decoration and add them to the pot, adding the broth and undoing it with your fingertips. Season with salt and pepper to taste. Saute for about 15 minutes over medium heat, stirring frequently.
Add freshly boiled water until it is almost covered, not much, and let it boil for about 12 minutes and rest for 8 minutes. Bring it to the blender to process and grind very well. It is by itself creamy and very very rich, return to the pot and heat to taste. Serve and garnish with a little sour cream and sautéed asparagus tips.
