Soupe d'asperges blanches maison au persil frais
Creamy and delicate, this homemade white asparagus soup highlights the gentle flavor of the vegetable and is refreshed with fresh parsley. A simple, yet sophisticated first course for all seasons.
Portions : 4-6
Temps de préparation: 15 minutes
Temps de cuisson : 20 minutes
Durée totale: 40 minutes
Ingrédients du produit
- 500 g Elingea white asparagus, cleaned and cut into pieces
- 1 small onion, finely chopped
- 1 clove garlic (optional)
- 1 tbsp. beurre
- 1 tbsp olive oil
- 600 ml vegetable or chicken broth
- 100 ml cream (or milk, for a lighter sauce)
- 1/2 bunch fresh parsley, finely chopped
- Salt & freshly ground white pepper
- A little lemon zest (optional)
Instructions:
- Sautéing:
- Heat the butter with the olive oil in a saucepan.
- Add the onion (and garlic if using) and sauté for 2–3 minutes until softened.
- Heat the butter with the olive oil in a saucepan.
- Asparagus:
- Add the asparagus and sauté for another 2 minutes.
- Pour in the broth and let it simmer for about 20 minutes, until it is well tender.
- Add the asparagus and sauté for another 2 minutes.
- Puree:
- Beat the soup with an immersion blender until it becomes velvety.
- Add the cream, season with salt and pepper and let it come to a boil.
- Beat the soup with an immersion blender until it becomes velvety.
- Parsley:
- Just before serving, add the freshly chopped parsley.
- If desired, add a little lemon zest for freshness.
- Just before serving, add the freshly chopped parsley.
Serving:
- Serve hot, with crusty bread or croutons.
- Optional: A few drops of olive oil or cream for decoration.