Cream of Asparagus Soup

Asparagus season is here. I’ve been looking forward to it. Why?

Asparagus has low calorific value compared to its high nutritional value. Asparagus is a good source of folic acid, provitamin A, vitamins E and C as well as minerals (e.g. phosphorus, potassium, calcium, magnesium, iodine, iron, zinc). It also contains flavonoids (including a significant amount of rutin), plant sterols and glutathione (a strong antioxidant). Asparagus is also rich in fiber and inulin which improve intestinal peristalsis and ensure proper functioning of the digestive system.

I prepare lots of recipes with asparagus every year. This time – a quick soup

Preparation:

I peeled and diced the potatoes. Then I boiled them in the stock until they were almost tender. Next, I added washed asparagus and let them simmer. In the meantime, I fried chopped onion and garlic gently on olive oil and added them to the soup. I blended everything, seasoned with salt, pepper and herbs, and simmered just a little more.