Asparagus Soup

A creamy vegetable soup that requires only a few ingredients, yet will impress you with its rich, creamy flavor.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 3 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 bouquet Asparagus, fresh

  • 1.4 l Soup base, chicken, cube

  • pieces Salt, table

  • 2 spoons Juice, lemon

  • 50 g Cheese, Parmesan, grated

  • pieces Oil, olive

Steps

  1. Wash the asparagus and snap or cut off the woody ends. Then cut off the tips and set them aside for later, and chop the remaining parts into pieces.

  2. Peel the onion and finely chop it. Heat oil (or melt butter) in a pot and sauté the chopped onion in the heated fat. Add the chopped asparagus pieces and sauté them together with the onion for 1-2 minutes.

  3. Pour in the broth and season with salt and ground pepper to taste. Bring to a boil, then reduce the heat to low, cover the pot, and let the vegetables cook for about 30 minutes until they soften.

  4. Meanwhile, prepare the asparagus tips. You can blanch them for a few minutes in salted boiling water or quickly sauté them in butter/oil.

  5. Once the vegetables are soft, remove the pot from the heat. Blend the contents with an immersion blender until smooth, then return the pot to the stove. Add grated Parmesan and lemon juice, and cook the soup while occasionally stirring until it thickens appropriately. Adjust seasoning with salt and/or ground pepper if needed.

  6. Serve the prepared soup in deep bowls or soup cups. Garnish with the asparagus tips, and if desired, add a bit more grated Parmesan and a few drops of olive oil.

Nutrition Information (Per 100g)

  • Calories: 61.03 kcal
  • Fat: 3.51 g
    • Saturated Fat: 0.9 g
  • Carbohydrates: 3.59 g
    • Sugars: 1.14 g
  • Protein: 3.27 g
  • Fiber: 1.72 g