There Cream of asparagus it is a genuine spring first course made with a few simple ingredients: fresh asparagus, potatoes, a piece of onion or leek and vegetable broth; it can also be excellent served warm and in small portions for an appetizer. You will see that it will immediately conquer your guests for its delicacy and delicious taste and, by adding the croutons, it will become a complete dish in all respects! Asparagus is excellent to be enjoyed with Poached eggs, in their most classic combination, or to be transformed into creamy condiments for gnocchi and crepes; savor them on a delicious Risotto with asparagus and Feta. But now, for a great effect, try your hand at preparing this velvety recipe with us.

Preparation

1

Take the leek, cut it in half along its length with the help of a knife, and then in turn chop it into small strips.

2

Carefully wash the asparagus under running water and remove the white part of the stem; at this point cut the tips and the central part into pieces of the same size.

3

Divide the tips from the rest of the asparagus, placing them in a small bowl that will be kept aside for the moment.

4

Take the potatoes, peel them with a potato peeler and cut them into cubes of about half a centimeter each.

5

In a saucepan pour the extra virgin olive oil and place the chopped leek inside to fry it. Brown for a few minutes.

6

Now add the potatoes and the chopped asparagus. Add a pinch of fine salt.

7

Put the vegetable broth in the pot making sure to completely cover the vegetables. Cook for about 15 minutes over medium heat.

8

After the time has elapsed, use an immersion blender and blend the vegetables until smooth and without lumps.

9

If necessary, adjust the Asparagus cream with more fine salt; add a sprinkling of black pepper and finally the asparagus tips previously kept aside. Cook for another 10 minutes over low heat (if necessary, add another ladle of broth).

10

Pour the asparagus cream into a serving dish and serve hot accompanied by some croutons and a few drops of extra virgin olive oil.

Accessories

• Immersion blender

• Casserole

• Bowl

• Potato peeler

• Chopping board

• Knife

Tips and tricks

• For a more decisive final taste, we advise you to complete the dish by adding Grana Padano PDO, in flakes or grated.

• A variant of the asparagus soup rather tasty, but more caloric, consists in brown the croutons in a little melted butter: a real treat!

• Instead of potatoes, you can use chickpeas or cannellini beans.

• We suggest you enrich the asparagus cream with chopped toasted almonds and basil to make it even more delicious.

• If you would like more creaminess, we suggest you add cream to the preparation.

storage

You can keep the asparagus cream in the refrigerator, covered with cling film, for 2/3 days.