Small green asparagus puree soup
4 servings
20 minutes
Green asparagus puree soup is a delicate and aromatic dish of French cuisine that embodies elegance and sophistication. Its origin is linked to the traditional French love for fresh seasonal ingredients, as asparagus has long been considered a delicacy. The velvety texture of the soup is achieved by lightly sautéing the asparagus, cooking it in chicken broth, and then pureeing it. Cream adds softness and a gentle creamy flavor to the dish, while black pepper and salt enhance its refinement. This soup is perfect as a light starter, especially in spring when young asparagus is at its freshest and most flavorful.
1
Sauté 8–10 asparagus stalks in olive oil for 2–3 minutes, then add 300 ml of chicken broth, bring to a boil and cook for 5 minutes.
- Green asparagus: 2 bunchs
- Olive oil: 1 teaspoon
- Chicken broth: 300 ml
2
Then beat everything with a mixer or blender until a homogeneous mass forms, add 2 tablespoons of cream, and cook for 1 minute.
- Cream: 2 tablespoons
- Ground black pepper: to taste
- Salt: to taste
