Asparagus Soup
4 servings
30 minutes
Asparagus soup is a refined dish of Hungarian cuisine that combines the tenderness of seasonal vegetables with the velvety texture of cream. The origins of this dish trace back to European gastronomic traditions, where asparagus is valued for its delicate flavor and nutritional properties. Light yet rich, this soup has a soft creamy note that harmonizes with the slight acidity of lemon juice and the spiciness of black pepper. Its serving with crispy croutons soaked in green oil transforms an ordinary lunch into a true culinary feast. In Hungary, such soups are often prepared in spring when asparagus is fresh and has maximum flavor qualities. It’s an ideal choice for those who appreciate exquisite yet simple-to-make dishes.
1
Clean the asparagus, cut off the tips and set them aside. Cut the remaining parts of the shoots into pieces of 1.5–2 cm.
- Fresh asparagus: 400 g
2
Peel the onion and potato, then cut them into small pieces.
- Onion: 1 piece
- Potato: 1 piece
3
Heat 50 g of butter in a pot, add chopped onion, potato, and asparagus. Cover with a lid and simmer for 10 minutes.
- Butter: 75 g
- Onion: 1 piece
- Potato: 1 piece
- Fresh asparagus: 400 g
4
Pour in the broth (1–1.5 liters), bring to a boil and cook until the vegetables are soft (about 15 minutes).
- Vegetable broth: 1 l
5
Chop everything with a blender, add salt, pepper, and lemon juice to taste.
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: to taste
6
Fry the reserved tops of the shoots in the remaining butter (2-3 minutes).
- Butter: 75 g
- Fresh asparagus: 400 g
7
Before serving, add cream and sautéed asparagus shoots to the soup.
- Single cream 10% fat: 60 ml
- Fresh asparagus: 400 g
8
It is good to serve with croutons with green butter (butter with herbs and garlic).
