Asparagus Cream Soup
4 servings
30 minutes
Asparagus cream soup is a refined dish of French cuisine that embodies spring freshness and lightness. Its history begins in French restaurants where the balance of flavors and textures is valued. The velvety soup made from tender green asparagus acquires a delicate creamy structure thanks to cream, while the light acidity of lemon juice highlights its natural freshness. Aromatic butter adds richness to the flavor, and asparagus tips used as a garnish lend elegance to the presentation. This soup is perfect for both an exquisite lunch and a light dinner. It can be served with crispy baguette or light white wine, making it a true gastronomic delight.
1
Cut the tops off the green asparagus shoots. They will be useful for garnish. Peel the remaining shoots and cut them into one-centimeter segments.
- Green asparagus: 500 g
2
Finely chop the onion and sauté it in a deep skillet with butter over low heat until translucent and soft. Then add the chopped asparagus and simmer, stirring, for about a minute. Pour in chicken broth, season with salt and pepper, and simmer the soup over the lowest heat for about twenty minutes.
- White onion: 1 head
- Butter: 50 g
- Green asparagus: 500 g
- Chicken broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
3
Boil the asparagus tips in salted water in parallel. This will take three minutes. Cool the cooked tips to prevent them from becoming mushy.
- Green asparagus: 500 g
- Salt: to taste
4
Remove the soup from the heat, add cream or sour cream, lemon juice, and blend the soup.
- Heavy cream 35% fat: 100 ml
- Lemon: 0.5 piece
5
Place the asparagus tips in a plate, pour over with green asparagus cream soup, and serve.
- Green asparagus: 500 g
