The asparagus soup is a unique first restaurant, with a delicate but greedy flavour: it is also a nutritious recipe, with very few calories. In addition to being good, asparagus in fact boast remarkable virtues: rich in useful vitamins such as vitamin C, antioxidants and fibre, they perform a purifying and diuretic function. Asparagus soup is excellent comfort food to regain energy during spring dinners. You can enrich it with a little pasta or rice, to have a substantial and satisfying first course, or with croutons to eat it as a single dish.
FOR 4 PEOPLE
Ready in: 40MIN
Calories in the recipe: 2500 kcal
ASPARAGUS SOUP (40 MINUTES)
FRESH ASPARAGUS 2 bunches • 45 kcal
MEDIUM POTATOES 4
COOKED HAM IN CUBES 100 gr • 43 kcal
RED ONION 1 • 21 kcal
EXTRA VIRGIN OLIVE OIL as needed • 901 kcal
FRESH ROSEMARY as required • 29 kcal
GRATED PARMESAN as required • 21 kcal
SALT as required • 0 kcal
PEPPER as required • 79 kcal
The calories refer to 100 grams of the product
How to make asparagus soup
Remove any earthy residues, rinse the asparagus under running fresh water and dry them by dabbing them with absorbent paper (1).
Detach the hardest part of the stems and remove the tails by bending the stems where they show yielding (2).
Do the same with the tips: separate them from the stems and keep everything aside (3).
Remove the filaments and cut the stems into rings. Collect them in a pot together with the peeled and sliced onion and the peeled and diced potatoes (4). Drizzle with a drizzle of oil and cook over low heat. Then cover with water flush and cook with the lid on for about 20-30 minutes until the vegetables are well cooked.
Separately, in a saucepan, blanch the asparagus tips for a few minutes, until they are tender but still firm (5). Drain and set aside.
Take the stems back in cooking with the potatoes, add salt and blend coarsely with an immersion blender, just long enough to chop the vegetables (6). Season with raw oil, pepper and a handful of grated Parmesan. Finish the soup by adding the asparagus tips, a little fresh rosemary and a few cubes of cooked ham.
The stalk of the asparagus – more resistant and hard – requires strong temperatures and a little longer cooking unlike the tips, tender and tasty, which require a faster and more delicate cooking system. For this reason, it is always advisable to use asparagus, that is a special pot, or to separate the stems from the tips using different methods and times of preparation, as in our recipe.
You can make your soup vegetarian by simply removing the ham cubes. You can also enrich it with your favourite spices, such as ginger, turmeric and paprika, or with fresh herbs such as chives, thyme or mint.
If you like these spring vegetables, try the asparagus ravioli recipe.
You can freeze the asparagus soup in airtight containers, preferably in single portions. Alternatively, you can keep it in the refrigerator for a maximum of 2 days.