Asparagus cream soup with leek and parsley
Pure perfection, simple, creamy and irresistibly delicious!
Servings: 6 persons
Calories: 247kcal
Equipment
- vegetable peeler
- cooking pot
- wok / deep pan
- mixer / blender
Ingredients
- 1 kg white asparagus fresh
- 1 potato
- 2 leek
- 1 clove garlic
- 1 shallot
- 10 gr flat leave parsley fresh
- 100 ml cream
- 1⅕ liter vegetable broth
- 4 tbl spoon olive oil
- salt and pepper
Instructions
- Peel the asparagus with a vegetable peeler. Hold the asparagus by the head and peel the skin downwards. I turn the asparagus twice to ensure they are properly peeled. Fresh asparagus will then release their juice. Cut about 4 cm away at the bottom. This is the hard, woody part. (you can also make a stock with the peels if you want)Then cut the asparagus into pieces of 3-4 cm.Put 2 tablespoons of olive oil in a wok and stir-fry the fresh asparagus. I do this to give the soup even more flavor. I will rarely cook asparagus because I find it loses flavor. Since I live in Spain, I stew, bake or grill my vegetables... I rarely cook them in water anymore.
- Once the asparagus are done, set them aside and remove the heads. We will place these in the soup for decoration afterwards when the soup is ready.
- In the meantime, cut the leek, shallot, garlic and potato into small pieces. Place the remaining 2 tablespoons of olive oil in a cooking pot and stew the leek, shallot, garlic and potato for about 2 minutes. Add the stir-fried asparagus (not the heads) and cover with the vegetable stock. Let everything cook through.
- Chop the parsley and add it to the soup. Mix everything with a mixer until you get a smooth, fine soup.
- Place the pot back on the stove and heat briefly to boiling point. Turn off the heat and add the parsley and asparagus heads.
- Taste and season with salt and pepper if necessary. Make sure each plate has a few pieces of asparagus and garnish with extra parsley and 1 tablespoon of cream.
Notes
Enjoy spring with a delicious plate of white asparagus cream soup with parsley, in which the star of the season – white asparagus – shines. This soup combines the refined taste of white asparagus with potato, leek, shallot, garlic, and a creamy base, finished with fresh parsley.
White asparagus, often called the 'queen of vegetables', is known for its delicate and slightly sweet taste. This simple recipe emphasizes the natural flavor of the asparagus without unnecessary frills, so you can taste the purity of the ingredients in every spoonful. Perfect for a light lunch or as an elegant starter for dinner. Bring the best of spring to your table with this asparagus cream soup.
Nutrition
Calories: 247kcal | Carbohydrates: 24g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 19mg | Sodium: 813mg | Potassium: 633mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2377IU | Vitamin C: 26mg | Calcium: 74mg | Iron: 4mg