Asparagus completely enthralled me this year and I have been eating them all spring. Usually I make a risotto or I fry them with eggs, but this time I opted for a nice, thick soup. I very much liked how it turned out, it was delicious, beautifully warm, I could feel the flavor of asparagus … I recommend it!
I won’t philosophize a lot this time, here’s the recipe. The amount is about 500 ml of soup – two plates.
- 1 large potato
- 250 g asparagus
- 1 clove garlic
- 10 g butter
- 1 tablespoon olive oil
- 500 ml of water
- 100 ml cream
- salt, pepper, thyme
- Parmesan cheese to taste
- Peel the potatoes and chop finely. Put it to a boil in salted water, and when boiling add the asparagus that you previously cleaned from the woody parts. Cook for 10 minutes, then drain. In another bowl, heat the butter and oil and fry the garlic (but be careful not to burn it). Add drained potatoes and asparagus and stir well to coat with butter.
- Pour water (or better yet some stock), add the spices and cook for 10 minutes. Then mix the soup in a blender and add cream. Cook for another 5 minutes.
- When serving sprinkle with Parmesan cheese. Bon appetit!