Whether you're a novice cook or an expert in search of new culinary inspiration, this recipe for Fresh Asparagus Soup promises an unforgettable taste journey, evoking the simple, authentic pleasures of home cooking. Get ready to immerse yourself in the intoxicating aroma of freshly picked asparagus and savor every spoonful of this comforting soup.
500 g fresh asparagus
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
3 cups (750 ml) vegetable or chicken broth
1 cup (250 ml) crème fraîche
Salt and ground black pepper to taste
Optional: a drizzle of lemon juice for a touch of acidity
Preparing the asparagus
Start by washing the asparagus and removing the tough, fibrous ends. Then cut the stalks into 2-3 cm lengths.
Sauté the herbs
In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté until translucent and lightly browned.
Cook the asparagus
Add the asparagus pieces to the pan. Sauté for a few minutes with the onion and garlic, stirring regularly to coat well.
Add the broth
Pour the vegetable (or chicken) stock over the vegetables. Bring to the boil, then reduce heat. Simmer, covered, for 15 to 20 minutes, until the asparagus is tender.
Blend the soup
Remove the pan from the heat. Blend the mixture with an immersion blender until smooth. You can also use a blender, blending in small batches.
Add cream and season
Return the soup to the heat if necessary. Add the crème fraîche, then season with salt and ground black pepper. For a tangy note, add a dash of lemon juice.
Warm up gently
Heat the soup over a low heat for a few minutes, stirring occasionally, without boiling.
Serve
Serve piping hot in bowls. For a refined presentation, decorate each portion with a few spears of blanched or steamed asparagus.
Fresh Asparagus Soup is much more than just a soup: it's a celebration of seasonality and culinary simplicity. With each spoonful of this velouté, you'll discover the freshness of the asparagus, the richness of the cream and the subtlety of the herbs, all combined to offer an exceptional taste experience.
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There are many ways to prepare asparagus to enhance its crunchy texture and delicate flavor. Here are just a few ideas:
These simple yet refined techniques will reveal the full subtlety of asparagus.
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500 g fresh asparagus
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
3 cups (750 ml) vegetable or chicken broth
1 cup (250 ml) crème fraîche
Salt and ground black pepper to taste
Optional: a drizzle of lemon juice for a touch of acidity
Preparing the asparagus
Start by washing the asparagus and removing the tough, fibrous ends. Then cut the stalks into 2-3 cm lengths.
Sauté the herbs
In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté until translucent and lightly browned.
Cook the asparagus
Add the asparagus pieces to the pan. Sauté for a few minutes with the onion and garlic, stirring regularly to coat well.
Add the broth
Pour the vegetable (or chicken) stock over the vegetables. Bring to the boil, then reduce heat. Simmer, covered, for 15 to 20 minutes, until the asparagus is tender.
Blend the soup
Remove the pan from the heat. Blend the mixture with an immersion blender until smooth. You can also use a blender, blending in small batches.
Add cream and season
Return the soup to the heat if necessary. Add the crème fraîche, then season with salt and ground black pepper. For a tangy note, add a dash of lemon juice.
Warm up gently
Heat the soup over a low heat for a few minutes, stirring occasionally, without boiling.
Serve
Serve piping hot in bowls. For a refined presentation, decorate each portion with a few spears of blanched or steamed asparagus.
