Cream of green asparagus soup
1 serving
70 minutes
Green asparagus cream soup is an exquisite dish of Italian cuisine that delights with its delicate flavor and sophistication. Asparagus, valued for its freshness and lightness, transforms into a silky puree enriched with the aroma of shallots and the rich taste of coconut milk in this recipe. Historically, cream soups in Italy are associated with homey comfort and culinary mastery. This soup is perfect for spring and summer days when you crave something light yet nourishing. Its presentation with blanched asparagus, radishes, and watercress adds freshness and textural variety to the dish. Serving it in a teapot adds an element of intrigue and elegance, making it a true culinary masterpiece.
1
Sauté the onion in olive oil, add asparagus, and pour in vegetable broth. Cook until done.
- Shallot: 50 g
- Olive oil: 20 ml
- Asparagus: 250 g
- Vegetable broth: 100 ml
2
Make this puree in a blender.
3
Add coconut milk to the resulting mass and bring to a boil.
- Coconut milk: 40 ml
4
Salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
5
Pour the resulting mass into the kettle.
6
Serve the garnish separately: blanched asparagus, olive oil, garnished with radish and cress salad.
- Asparagus: 250 g
- Olive oil: 20 ml
- Radish: 1 g
- Garden cress: 1 g
