In spring, creamy asparagus soup is never missing on my table.
Nature offers a variety of vegetables all year round so it’s really sad not to take advantage of the seasonality.
Spring is the season with a variety of vegetables less rich than the summer or winter but the goodness and versatility of asparagus and peas is so rich as to make these months so intense in taste and flavor.
I love velvety soups. They are the main course of my weekly supper club with my friends. Unfortunately, the asparagus season is very short but, because of that, they are a little treasure to consume as much as possible to reap all the benefits.
Creamy asparagus soup: Ingredients
300 g (11 oz) asparagus
2 spring onions (scallions), diced
Pinch of sea salt
3 tbsp Extra virgin olive oil
1 mint sprig
Creamy asparagus soup: Method
- With a knife remove the film layer that covers the white part of the asparagus. Wash them. Cut off the terminal.
- Cook the asparagus in a pot filled with salted water for 15–20 minutes (time cooking varies according to the size of the asparagus).
- Once cooked, purée the asparagus in a blender, adding 2 tablespoons of olive oil and, if necessary, water to taste.
- Season with a drizzle of extra virgin olive oil and a sprig of mint. Serve immediately.