Creamy Asparagus Soup

Cream soups are usually prepared with the addition of sweet or sour cream. This time, however, we decided to prepare it solely from vegetables, specifically from asparagus. To make the color even more intense, add spinach, and for freshness, add lemon juice.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 25 g Butter, unsalted

  • 1 spoon Oil, olive

  • 2 piece Shallot

  • 2 pod Garlic, fresh

  • 400 g Asparagus, fresh

  • 1 handful Spinach, raw

  • 700 ml Soup base, chicken, cube

  • 0.5 spoons Juice, lemon

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Peel the shallots and finely chop them. Peel the garlic cloves and crush them with a knife. First, wash the asparagus, then cut or snap off the woody lower part and discard it. Reserve the tips, and cut the remaining part of the asparagus into smaller pieces. Clean and wash the spinach leaves.

  2. Heat butter and oil in a pot. Add the asparagus tips to the heated fat and quickly sauté them. Remove the sautéed tips from the pot and keep them warm on a plate. Add the shallots to the pot. Sauté them while stirring until they become translucent. Then add the asparagus pieces and crushed garlic cloves. Sauté everything together for another 5 minutes while stirring.

  3. Mix the spinach leaves into the sautéed vegetables. Pour in the broth and wait for the contents of the pot to boil. Then reduce the heat and simmer until the vegetables are tender.

  4. Remove the pot from the heat and blend the soup smoothly with an immersion blender. If it is very thick, dilute it with hot water. Mix in the lemon juice and season with pepper and salt to taste.

  5. Serve the prepared soup in deep bowls or soup cups, garnish with the sautéed tips, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 72.83 kcal
  • Fat: 4.8 g
    • Saturated Fat: 2.08 g
  • Carbohydrates: 5.12 g
    • Sugars: 0.64 g
  • Protein: 1.76 g
  • Fiber: 1.44 g

Advice

Shallots can be replaced with regular onions.