Asparagus is wonderful! I love its taste and the fact that it is a seasonal vegetable, so today we are going to cook something amazing: white asparagus soup! You don’t like white asparagus? This soup will change your prejudices and make you fall in love with white asparagus like never before.
And the execution is as simple as always, no unnecessary ingredients, no difficulties, we cook, blend, strain and it’s ready. You will see with your own eyes how well this soup contrasts with the green of basil pistou and chives. The delicate taste of asparagus combined with a bit of basil will take on a whole new dimension, it’s just delicious!
ASPARAGUS – the white ones require removal of the ends and peeling, but nothing is lost, you can make a separate broth of it, as it usually has a lot of flavor.
BASIL PISTOU – this is a basil pesto without any additives, as if the concentrated taste of basil in a sauce. You can easily prepare it using a hand blender or a stand blender, blend basil, oil, salt and pepper and that’s it. Turbo delicious as an addition to many dishes.
INGREDIENTS
- 400-500 g of white asparagus
- 1L veggie stock
- 2 teaspoons of olive oil
- 125 ml vegan cream
- salt, pepper, pinch of sugar
- 2 potatoes
- 2 sprigs of basil
- chives for decoration
- salt pepper
WHITE ASPARAGUS SOUP – PREPARATION
- Rinse the asparagus, break off the hard and thick ends (approx. 5 cm), peel the stalks and cut them into 3 parts. Peel the potatoes and dice them.
- In a pot with 2 tablespoons of olive oil, fry the potatoes, stirring them every now and then for about 5 minutes.
- Add the asparagus and fry for a few more minutes, stirring. Season with salt and pepper and mix.
- Add hot broth to the pot and bring it to a boil. Cook until the potatoes are boiled and soft. Then add all the cream (or omit it in the fit version) and use a blender to blend the soup into cream. You can also pour the soup through a strainer to get rid of the hard and stringy asparagus parts in the soup.
- Mix the basil with a little olive oil, salt and pepper to make a sauce. Garnish the soup with finely chopped chives and a basil pistou.
Do you love asparagus? You should definitely try my asparagus pockets or pasta al limone with asparagus
