Home » Recipes » Pasta dishes » Velvety Asparagus


Calorie: 450 Kcal

Preparation: 30 min

Cooking: 40 min

Difficulty: easy

Ingredients To prepare the asparagus and potato soup with croutons, peel the potatoes, wash them and cut them into rather small cubes. Wash the asparagus under running water, in order to eliminate any residue of earth.
Remove the lower part of the asparagus, whiter and more fibrous. Separate the asparagus stems from the tops, which you will keep aside.
Cut the asparagus stems into small rounds while blanching the tops of the asparagus in a little boiling salted water, which must be al dente; drain and leave them in a colander to cool and lose the cooking water.
Keep them for the final decoration of the cream.
Peel the shallot and cut it into thin slices that you will sauté over moderate heat in a large saucepan together with the extra virgin olive oil and butter.
Then add the diced potatoes and the sliced ​​asparagus and fry them for 7-8 minutes over medium heat, stirring occasionally with a wooden spoon, so that the vegetables do not stick to the bottom. Then add the white wine and, when it has evaporated, cover the ingredients with the hot vegetable broth and cook for about 20 minutes over low heat, until the vegetables are tender.
At this point, add the cream and cook for another 10 minutes. Season with freshly ground white pepper to taste and season with salt if necessary.
Once cooked, transfer the asparagus and potato mixture into a bowl and, using an immersion blender, reduce to a cream; if the cream is too thick, dilute it with a little hot vegetable broth. Meanwhile, prepare the croutons, eliminating the dark part on the sides of the slices of bread and cutting the slices into strips and then into rather small squares, about 1.5 cm on each side.
Heat a non-stick pan on the stove and then pour the pieces of bread into it; let them brown on the fire on both sides for a minute.
Return the cream of asparagus and potatoes to the heat and add the chopped chives. Also add the previously blanched asparagus tips, arranging some on the surface, finally add the croutons and your asparagus and potato soup with croutons is ready!

Bring it to the table directly in the pot or serve it in small single-serving bowls!

Enjoy your meal!

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