| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 24g | 12g | 21g |
| sugars | fibre | protein | salt |
| 7g | 3g | 10g | 0.8g |
Why I Love Spanish Green Asparagus Cream
As a passionate Italian-American cook, there are times when I find myself venturing into other culinary landscapes to challenge my flavor profiles and create new blendings for my family. My latest gastronomic exploration led me to a Spanish gem, that I’m excited to share – the vibrant and velvety Green Asparagus Cream.
Blending Cultures in a Pot
You may be familiar with my affinity for deeply rooted family traditions, like spaghetti and meatballs from my Italian heritage. But every once in a while, I like to intersperse some international influences into our family dining. The Green Asparagus Cream is more than just a soup, it’s a culinary adventure thickened with cream, heightened with freshly squeezed lemon juice and fragranced with fresh parsley. When I first tasted a similar version in a small tapas bar during a hiking trip to Sierra de Guadarrama in Spain, I knew I had to introduce this to my own kitchen.
Magnificent Fusion and Pairing
As much as I love traditional Italian cuisine, I find Spanish recipes like this creamy asparagus soup complement Italian dishes incredibly well. Pair it with a pan of freshly baked Focaccia and some olives on the side, it turns into a sublime Mediterranean feast! However, you can also let this dish shine on its own as an elegantly light starter to a dinner party.
After remaking the Green Asparagus Cream back home, tweaking the ingredients until I found the perfect ratios, my family instantly fell in love with its creamy texture contrasted by the fine crunch of chopped parsley. Taking inspirations from the original recipe by Jamie Oliver, this Green Asparagus Cream recipe is now a loved member of our family’s recipe repertoire.
Whether you’re a fan of asparagus, a soup aficionado, or someone simply looking for a new recipe to journey into, this nurturing Green Asparagus Cream could be your next favorite. Bon appétit!
What You’ll Need
- 2 pounds of green asparagus
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 lemon, juiced
- 1/4 cup of chopped fresh parsley
Method
Step One
Begin by washing the green asparagus thoroughly. Then, chop it into 1-inch pieces, discarding the tough ends.
Step Two
In a large pot, heat the 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.
Step Three
Add into the pot the chopped asparagus and stir for a couple of minutes until it starts to soften. Then, pour in the 4 cups of vegetable broth. Bring the mix to a boil.
Step Four
Reduce the heat and let it simmer for about 20 minutes, or until the asparagus is completely soft. Turn off the heat and let it cool for a bit before proceeding.
Step Five
Once cool enough, use a blender to puree the soup until it is smooth. You might need to do this in batches.
Step Six
Return the pureed soup to the pot and turn the heat back on to medium. Add in the 1 cup of heavy cream, stirring it to combine. Season with salt and pepper to taste.
Step Seven
Just before serving, stir in the freshly squeezed lemon juice and the chopped fresh parsley. This will give the soup an extra zing and a touch of fresh green color. Serve warm.
