Cream of Asparagus Soup

Cream of Asparagus Soup
For this simple first dish, the time it takes to be done does not exceed twenty minutes. Besides, there is the relevant expression: "Faster than to cook asparagus". Yet, though fast, it's delicious. It escapes from our usual Kitchen Soups and is splendidly fragrant.
Each ingredient is distinguished by its flavor and taste. When the first spoon arrives in our mouth and the palate begins to detect the aromas, it will record the soft and fine taste of asparagus (favorite vegetable), the intensity of the roasted garlic, the unique aroma of wild fennel, the unparalleled flavor of Parmesan and the set ends up being an incredible «dance» of tasteful combination.
Surely it surprises us that this little white soup can have such an exciting flavor.
It is accompanied by a glass of rosé wine.

work: 10′ time: 20′ very easy:

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Cream of Asparagus Soup

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Ingredients (4 servings)

  • 2 bunches of asparagus, wild or cultivated
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 4 garlic cloves
  • 5-6 wild fennel fuzzy or as much you like
  • 500g (1.1 lbs) homemade chicken or vegetable broth
  • 500g (1.1 lbs) warm water
  • 200g (7.1 oz) concentrated milk
  • 2 tbsp corn flour, full
  • parmesan grated
Cut the asparagus, keeping only their tender parts. Wash and cut them 0.41-1.2in long depending on how thin they are. Drain them and leave them aside for when we need them.
In a heavy pot, add the butter, oil and chopped onion.
Leave for a while to polish and add the garlic, past the garlic press to grill also.
Pour the asparagus and mix 2-3 times to be oiled and wrapped in the aroma of onion and garlic.
Add the fennel finely chopped. Stir well to sauté and leave its aromas.
Finally, add broth and warm water.
Let the soup boil for a while until asparagus are softened.
In the milk, dissolve the corn flour and pour it into the soup pot. With rod blender purée carefully because it splashes hot drops.
Let the soup take a couple of boils to thicken slightly.
Serve instantly the hot soup inside each dish, generously sprinkled with grated Parmesan cheese.
Cream of Asparagus Soup Cream of Asparagus Soup Cream of Asparagus Soup

Homemade Chicken Broth

  • 1 chicken leg
  • 1 potato
  • 1 onion
  • 1 carrot
  • 2 tbls oil
  • salt & pepper
In a saucepan, add water to boil and then pour in, clean and cut the vegetables and chicken to boil well. Add more water if necessary to have 1 liter at the end or more if we want to keep it for 2-3 days in the refrigerator / maintenance or freezer for 6 months.

Author Zambia G. Sifaki