Directions
Asparagus is most the delicious “fruit” that spring offers us. The vegetable par excellence that with its delicacy makes even a simple plate of tagliolini irresistible.
Already the ancient Egyptians used it in their Tutankhamon bowl, but it was with the Romans it became a real delicacy of the table, becoming the obsession of Pliny the Younger, who ate them every day.
But how many ways do we have to cook asparagus?
Infinite, just use your imagination and you can go wild with pasta dishes, skewers with asparagus and bacon, puff pastry rolls, quiches, but also a simple, vegan cream of asparagus soup is amazing.
Perfect both hot and cold, to be served as a nifty appetizer, but it is also excellent as an evening soup to stay light and fill up with minerals, vitamins, and potassium. In short, there are no contraindications, that the asparagus is with you!
Ingredients for making the vegan cream of asparagus soup recipe
4 servings
- 1 liter of vegetable stock (2 onions, 3 carrots, 3 cloves of garlic, 1 bay leaf, 5 black peppercorns, 1 celery stick, 1 turnip, 2 shallots)
- 1 kg of asparagus
- 2 shallots
- a piece of ginger, 5 cm
- 50 grams of coconut cream, optional
- 1 tablespoon of brown sugar
- salt and pepper
- a sprinkling of nutmeg
- EVOO
How to prepare the perfect cream of asparagus soup
The difficulty of the recipe lies in the broth, for the rest, it is a cakewalk. Washing, peeling and cutting all the vegetables (and the herbs too) is always a pain, but a man’s gotta do what a man’s gotta do…
The importance of the broth: in this creamy soup there are no salty or fatty ingredients, so it is the broth that must give flavor but not overpower the delicate flavor of the asparagus.
If prepared in large quantities, it is an excellent, very aromatic broth full of fresh and delicious aromas.
Ok, wash all the vegetables for the broth, put in a pot, add 2 liters of water and boil for 1 hour. Strain the broth.
Wash the asparagus, with the potato peeler peel the stems, cut them into chunks.
Chop the shallots and stew them for 10 minutes in a pan with 5 tablespoons of EVOO, then put the asparagus in the pan and cook for 5 minutes more. Cover with the broth so that asparagus is perfectly submerged and cook for 15 minutes.
Blend and strain with a strainer if it’s too fibrous. Add 50 grams of coconut cream or EVOO and cook for 5 minutes on low heat, then serve this lovely cream of asparagus soup.
If you want to serve a super fancy dish add some freshly blended vegetable purees and some edible flowers. The white dots are made of whipped coconut cream.
Trattoria Cattivelli courtesy recipe.
Which wine to serve with asparagus cream?
We choose a white wine as fresh and savory as Friulano from the Falcon winery.
If you want a cocktail paired with Negroni Sbagliato it is the right drink.
