White aspargus soup recipe
The cream of white aspargus recipe has a high nutritional value and low fat content, so you can prepare this yummy dish at any time of the year (although aspargus is a summer seasonal food). Aspargus has many benefits: a rejuvenating effect, it promotes skin regeneration and it is a blood tonic. We have a wild aspargus with certificate of origin in Spain, the Huétor- Tájar, thay you might want to use for your recipe. Let's get started!
Ingredients (4 people)
- a bunch of white aspargus
- 150 ml of vegetable stock
- 10 ml de crème fraìche
- black pepper
- nutmeg
- parsley
- salt
Preparation
- Remove the hard part of the aspargus stems and the and lightly peel the remaining asparagus with a small knife or potato peeler.
- Once you have cleanes the aspargus, deep them into water with parsley.
- Cook the trunck of the aspargus. Put it to boil for some minutes, depending on aspargus' thickness. If you stick them easily with a fork, then it means that you can remove them from boiling.
- Put the stock to one side.
- Mix the drained stems in a blender and cover it with the stock. Also add a glass of water, and add the salt, pepper and nutmeg to it. Mix it all in the blender.
- Strain the outcome so that no large pieces remain.
- Once it has cooled a bit, we add the crème fraìche (add more crème if it is not thick enough). Move it slightly and then serve it.
Advice:
You can garnish your dish with ham, croutons, sesame seeds or green aspargus cut into pieces.