Asparagus soup: a spring classic

Asparagus are in season. They have a very delicate flavor that makes me enjoy this soup a lot. As you will notice, the recipe does not contain many ingredients. The main reason is that the asparagus flavor is very subtle and delicate, and once you start adding a lot of ingredients you can very easily mask the asparagus flavor. Therefore I recommend you to stick to basic preparations when it comes to asparagus. Instead of onion you could use leek, which also combines great. You can also top the soup with some croutons or roasted bread. Enjoy while they are in season!

-1 kg fresh white asparagus
-1 onion
-2 or 3 garlic cloves
-1 bay leave
-3 tbsp olive oil
-2 potatoes
-50 ml white wine
-water or bouillon
1- peel the asparagus and cut them in small pieces. Chop the onion and garlic. Peel the potatoes and cut them in cubes.
2- heat in a large pot the oil and sauté the onion and garlic with some salt until translucent. Add the potatoes and stir for 3-4 minutes to get some color. Add the white wine and let the alcohol evaporate. Add the asparagus and sauté for 3-4 minutes. Add the bay leave, pepper and nutmeg.
3- add water or bouillon until covering the ingredients and let it boil for about 20-30 min until all the ingredients are completely cooked through.
4- blend the ingredients until getting a smooth texture. For a better texture, strain the soup to get rid of the fibers. Top with croutons if you like.

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