Asparagus – A cream of asparagus soup

This vegetable is in season just for a short time, so when it finally arrives I eat it almost every day.

Asparagus is rich in vitamins C and E, beta carotene, and folic acid. The green one can provide the body with many nutrients such as sodium, potassium, iron, calcium, manganese, magnesium, phosphorus, fluorine, copper, iodine. Furthermore, it contains nicotinic acid, pantothenic acid, and oxalic acid.

Haven’t tried yet? Be sure to catch up.

How about a cream soup?

A cream of asparagus soup

Preparation:

First, I peeled the carrots, parsnip, and a piece of celery and then chopped them into large pieces. I flooded it all with water and boiled.

Next, I rinsed and scalded the asparagus in boiling water (to get rid of pesticides; I also often let them soak in baking soda for around 2 h). Soon I snapped the tough end bits off, peeled the spears, and chopped them into pieces.

After I heated a deep frying pan (a small pot could do fine as well), I added the leek and onion I’d previously cut into slices and stewed them. Then I added asparagus along with the spices and continued stewing.

As a next step, I poured hot vegetable stock over it, having left the vegetables I’d used to make it on a plate nearby – they will be used in the soup at a later stage – and boiled for about 7 minutes. When the soup was made, I added asparagus and blended until the mixture had a uniform, creamy consistency. Afterwards, I added the carrots, parsnip, and celery, and started blending again.

So simple, and yet so delicious

Calorific value: 110/130 kcal

Proteins: 7.7 g

Fats: 5/4 g

Carbohydrates: 18 / 16g