Get a load of this, my dears - we've got a heavenly cream of asparagus soup recipe that'll send your taste buds into orbit! Picture this: tender asparagus, chives, and parsley swimming in a luxurious cream that's smooth as silk and sweet as can be. The flavors blend together in perfect harmony, with just the right balance of aromatics and taste. This soup is the epitome of indulgence and sophistication - one spoonful and you'll be begging for more!
Time: 25 minutes | Servings: 4 INGREDIENTS 50g butter
1 onion (finely chopped)
4 cloves of garlic (crushed) 1 kilo green asparagus (cut off stems then cut the rest into thumb size pieces) (Keep aside a handful of asparagus spearheads for decoration)
1 bunch (12g) chives (finely chopped) 1 bunch (20g) parsley (finely chopped)
1 tablespoon lemon juice
1 vegetable stock cube (mixed with 1L of boiled water to make the broth)
2 tablespoons cornstarch 120ml cream
1 teaspoon salt
1 teaspoon pepper
* The whole asparagus spear is edible, except for the tough woody ends!
HOW TO MAKE IT
1. Get your pan hot and add some butter. Lightly sauté the onion and garlic to create a flavor base that'll make your taste buds sing.
2. Time to add the star of the show - the asparagus! Sauté until soft and let the earthy aroma fill the kitchen.
3. Dissolve a vegetable stock cube in 1L of hot water to make the broth, add half the chives and parsley, and cook on medium heat until the asparagus is tender. Check the softness with a fork to make sure it's just right.
4. Don't forget about our fancy asparagus spearheads! Fry them up in butter and set them aside for a beautiful decoration.
5. Let's blend this beauty! With a hand blender, blend the soup until it's smooth as silk.
6. While blending, add the cream and cornstarch to create that luxurious texture we all love. Keep blending until everything is well mixed.
7. It's all about the garnish, love. Stir in the rest of the chives, parsley, and fried asparagus spearheads for that perfect finish.
~ Ready to impress your guests? Serve with some fried asparagus spearheads as a beautiful decoration.
Bon appétit bébé!
MORE ABOUT ASPARAGUS
Asparagus, also known as the veggie unicorn horn, is like a quirky little vegetable that's always standing tall, waving its leafy green arms with pride.
It's like the class clown of the vegetable kingdom, with its unique shape and vibrant color that makes it stand out on the plate. Asparagus is the vegetable equivalent of a fancy dress party, with its tips all dolled up in tender deliciousness, and its stalks perfectly poised to add a touch of elegance to any meal. It's the veggie that knows how to strut its stuff and make everyone giggle with delight as they munch on its playful spears.
Oh, asparagus, you're a vegetable with personality, and we love you just the way you are!
BENEFITS OF THIS MEAL
Cream of asparagus soup cooked with chives and parsley can be a delicious and nutritious dish. Here are some potential health benefits of the ingredients commonly used in cream of asparagus soup with chives and parsley:
Asparagus: is a nutrient-rich vegetable that is low in calories and high in fiber, vitamins, and minerals. It is a good source of folate, vitamin K, and vitamin C, and it also contains antioxidants like glutathione, which can help support immune function and reduce oxidative stress in the body.
Chives: are a type of herb that belongs to the onion family and are often used as a garnish in soups. They are a good source of vitamins A and K, as well as antioxidants like quercetin, which may have anti-inflammatory properties and can help support cardiovascular health.
Parsley: is another herb that is often used as a garnish and flavor enhancer in soups. It is a good source of vitamins A, C, and K, as well as antioxidants like apigenin, which may have anti-cancer properties and help reduce inflammation in the body.
Cream: is a source of healthy fats, including saturated fats and cholesterol, which are essential for various functions in the body, including hormone production and cell membrane integrity. However, it should be consumed in moderation due to its high calorie and fat content.
When combined, cream of asparagus soup with chives and parsley can provide a good source of vitamins, minerals, antioxidants, and healthy fats. However, it's important to consider the overall balance of your diet and portion sizes, as cream-based soups can be high in calories and fat. It's always best to consult with a healthcare professional or a registered dietitian for personalized nutrition advice.
A FICTIONAL STORY BY THE CHEF!
Frothy Fiasco: The Legend Of Franziska's Cream Of Asparagus Soup
Once upon a time in the picturesque Swiss Alps, there lived a mischievous dairy farmer named Franziska, who was known for her wacky culinary experiments. Franziska had an undying love for asparagus and an equally undying disdain for traditional soups. One day, with a twinkle in her eye and a mischievous grin on her face, Franziska hatched a plan to create a dish that would satisfy her quirky taste buds.
She snuck into her neighbor's cowshed, tiptoeing like a ninja, and milked one of the cows directly into a pot. The cow stared at her with a puzzled expression, but Franziska was undeterred. She then gathered a handful of asparagus stalks, waving them triumphantly like a magician's wand, and added them to the pot of fresh milk, which was now simmering like a witch's cauldron.
But Franziska wasn't done yet. She reached into her pocket and pulled out her secret ingredient - a small sachet of Swiss chives and parsley, which she had smuggled from her neighbor's herb garden. With a wicked cackle, she sprinkled the herbs into the pot, giving it a magical twist.
Franziska grabbed a wooden spoon and stirred the pot vigorously, twirling around her kitchen with wild abandon. The aroma of her concoction wafted through the air, making her cow and chickens dance along with her. She couldn't resist taking a sip, and the moment the creamy, herby, asparagus-infused soup touched her lips, she knew she had struck culinary gold. She did a victory dance around her kitchen, twirling and giggling like a mad chef.
With her soup bubbling and frothing like a potion, Franziska rushed to her skeptical neighbors' houses, eager to share her creation. They eyed the steaming bowl of soup with suspicion, but their skepticism quickly turned to amazement as they took their first sip. Their taste buds exploded with joy, and they couldn't get enough of Franziska's Cream of Asparagus Soup. They slurped it up with gusto, smacking their lips and asking for seconds, thirds, and even fourths!
Franziska's soup quickly gained fame in Switzerland, with tourists flocking to the Alps for a taste. She became a local celebrity, appearing locally on popular cooking shows at the local markets where her comedic flair and soup-making skills stole the shows. Despite endorsement offers, Franziska kept her soup-making as a labor of love. Her legendary soup remained a culinary phenomenon, bringing laughter and deliciousness to the Swiss Alps and beyond, and earning her a place in culinary history.
To this day, Franziska's Cream of Asparagus Soup remains a cherished Swiss delicacy, with Franziska herself becoming a legendary figure in Swiss culinary history. Her mischievous culinary experiment turned into a wild success, and every time someone enjoys a bowl of her soup wearing their patriotic "Franziska Asparaganza" t-shirts, they can't help but chuckle and remember the quirky dairy farmer who created it with her frothy, flavorful, and hilariously unconventional concoction with her cow and chickens as her enthusiastic sous-chefs.
Franziska's fame spread far and wide, and she was invited to culinary events and competitions all over the world. Her mischievous and playful personality made her a hit on cooking shows and talk shows alike, where she would regale audiences with her hilarious anecdotes about her culinary adventures in the Swiss Alps.
One day, Franziska received a special invitation to compete in a prestigious international cooking competition in Paris. Excited and nervous, she packed her bags, bid farewell to her cow and chickens, and set off on an epic culinary adventure.
In Paris, Franziska faced off against renowned chefs from around the world, each armed with their own arsenal of culinary techniques and secret ingredients. Undeterred by the competition, Franziska donned her apron, grabbed her wooden spoon, and got to work, her mischievous grin never leaving her face.
With her signature flair, Franziska whipped up her Cream of Asparagus Soup, adding an extra sprinkle of Swiss chives and parsley for good measure. The judges, including some of the world's most discerning food critics, were intrigued by the unique combination of flavors and the story behind the soup. As they tasted her creation, their faces lit up with delight, and they couldn't help but burst into laughter at the sheer audacity and creativity of Franziska's soup.
In a nail-biting finish, Franziska was declared the winner of the competition, earning her the title of "Queen of Quirky Cuisine." She was awarded a golden spoon trophy, and her victory was celebrated with a grand feast where her Cream of Asparagus Soup took center stage.
Franziska's success skyrocketed after her win in Paris. She was invited to share her culinary wisdom in cooking workshops and conferences around the world. Her contagious laughter and mischievous antics made her a beloved figure in the culinary community, inspiring aspiring chefs to think outside the box and embrace their own unique culinary styles.
Back in the Swiss Alps, Franziska's dairy farm became a popular tourist destination, with visitors from far and wide coming to taste her legendary Cream of Asparagus Soup. She continued to experiment with new ingredients and flavors, creating more quirky and delicious dishes that put a smile on everyone's faces.
As she grew older, Franziska passed on her culinary legacy to the next generation of chefs, mentoring and inspiring them to continue pushing the boundaries of traditional cuisine. Her Cream of Asparagus Soup remained a beloved Swiss delicacy, and her name became synonymous with culinary creativity and joy.
And so, the story of Franziska, the mischievous dairy farmer from the Swiss Alps, and her Cream of Asparagus Soup, continued to spread far and wide, bringing laughter, inspiration, and deliciousness to food lovers all over the world for generations to come.
RATE IT!
We’d love to hear about your experience with this recipe, leave a comment below!
Comments