hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: A dish for all seasons

26Jun 12

Cream of Asparagus Soup, without the cream

Cream of Asparagus Soup, without the cream
As you may have noticed if you read my blog regularly, one of my favourite vegetables is asparagus, particularly the green kind. Not only is it tasty, it is also really good for you, being a good source of fibre, potassium and folic acid. It also helps to prevent water retention and lower cholesterol. Asparagus is still in season in June, so this is a good time to make a nice, smooth cream of asparagus soup, before summer really gets going and it’s too warm to for hot soup.

I don’t use cream in my recipe, as I prefer the taste of extra virgin olive oil, and I’ve realised that a little of it is enough to give the soup that rich, creamy texture. Plus, it’s much better for you!

If you love asparagus as much as I do, try these other recipes: Curly Asparagus Salad with Goat’s Cheese and Medjool Dates, Steamed Spring Vegetables with Toasted Pine Nuts or asparagus risotto.

Cream of Asparagus Soup, without the cream
Author: 
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Cream of Asparagus Soup with extra virgin olive oil instead of cream
Ingredients
  • 1 large bunch (about 250g) fresh green asparagus
  • 150 – 200g potatoes, peeled and cut into quarters
  • 1 large leek, finely chopped
  • 1 clove garlic, chopped
  • 1 chicken or vegetable stock cube
  • 3 tbsp extra virgin olive oil
  • Salt and pepper to taste
Instructions
  1. Chop the asparagus, being careful not to damage the tips and discarding any tough woody parts from the lower ends.
  2. Lightly fry the chopped leeks, asparagus and garlic in a saucepan with a tablespoon of olive oil.
  3. Set aside 8-12 asparagus tips if you want to use them for garnish.
  4. Add the potatoes and water until all the ingredients are covered. Add the stock cube (crumbled), bring to the boil and boil until the potatoes are soft (about 20 mins).
  5. Remove from heat, add two tablespoons of extra virgin olive oil and then blend everything with a blender until smooth, seasoning with salt and pepper to taste.
  6. Serve hot.

 

Tags: , , , , , , ,

4 comments

  1. I bet this wouldn´t be bad cold either, or maybe just slightly warm instead of really hot…

    Reply
  2. Sounds delicious – only thing is unless I’m going crazy, I can’t see anywhere in the list of ingredients or instructions, what quantity of water is required for the potatoes.

    Reply
  3. I suppose it depends on how thick or how runny you want your soup to be…

    Reply
  4. […] For more creamy soups, have a go at this cream of asparagus soup, without the cream. […]

    Reply

Write your comment

Rate this recipe:  
*