Cream of asparagus soup

Votes: 3

Time: --
Complexity: easily

Recipe for creamy asparagus soup with mushrooms and cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cream soup

100 g of green asparagus
700 g of potatoes
Onion - one bulb
Olive oil
Butter
800 ml chicken broth
Salt, pepper and herbs to your taste

Topping

100 g of porcini mushrooms
130 g shallots
150 gr. Robiola d'Alba cheese

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: asparagus, potato, onions, mushrooms, shallots, cheese

Cooking the dish according to the recipe:

Wash the asparagus. Trim off 10 cm of the bottom. Reserve 3 tips for garnish. Cut the asparagus into 0.5 cm thick pieces.
Heat butter and olive oil in a saucepan, add finely diced potatoes, onion, and asparagus; season with salt. Fry briefly. Add warm chicken broth, covering the vegetables well. Cook for 8-10 minutes. Finally, add 3 of the tops of the potatoes and cook until tender.

Strain off some of the broth from the soup (you may need it for the cream if you don't get the desired consistency). Place the remaining broth in a blender, add finely chopped parsley and olive oil.
Beat everything until smooth and creamy. Pass through a sieve. Add salt and white pepper to taste.
Lightly sauté the garlic, shallots, and julienned porcini mushrooms in a frying pan with olive oil. Strain the Robiola d'Alba cheese through a sieve until creamy, then add olive oil and ground pepper. Make cheese dumplings. Place the mushrooms on the bottom of a plate and top with the cheese dumplings. Spoon the asparagus cream around the edges of the plate.

Categories:

recipe / Spring dishes / Soups / Creamy soups / Cream soups / Vegetable soups / Potato dishes / Potato soups

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