Asparagus Soup Puree
4 servings
35 minutes
Asparagus puree is a refined dish of French cuisine, symbolizing elegance and simplicity. Its delicate texture and creamy flavor make it an ideal choice for a light lunch or festive dinner. Asparagus, known for its health benefits, adds freshness and a subtle plant aroma to the soup, while milk and butter create a velvety consistency. Historically, this soup was favored by the French aristocracy for its delicacy and nutrition. Serving it with crispy croutons adds a contrast of textures, making the meal even more exquisite. Asparagus puree is a true celebration of taste and aesthetics that pairs perfectly with white wine and light appetizers.
1
Select and clean 20-25 heads of asparagus for garnish. Wash the remaining asparagus, chop it, and boil for 15-20 minutes with 2 cups of water and a little salt.
- White asparagus: 800 g
- Salt: to taste
2
In a soup pot, lightly fry 2 tablespoons of flour with the same amount of butter, mix with 4 cups of milk, bring to a boil, add asparagus (with the broth) and cook for 10-15 minutes. Then strain through a sieve and add salt to taste.
- Wheat flour: 2 tablespoons
- Butter: 4 tablespoons
- Milk: 4 glasss
- White asparagus: 800 g
- Salt: to taste
3
Before serving, season with oil, add cooked asparagus for garnish to the soup. Serve croutons separately.
- Butter: 4 tablespoons
- White asparagus: 800 g