1. Main Page
  2. Kitchen utensils
  3. Purple asparagus Cream soup

Purple Asparagus Cream Soup

Delicious, incredibly creamy, and fragrant — the perfect summer soup! This purple asparagus cream soup is sure to be a hit with the whole family. Fans of puréed soups will love its unusual flavor, aroma, and silky texture. Tahini rounds out the taste beautifully, and the herb garnish looks fresh and striking. If you'd rather skip the cream, you can leave it out and blend in a couple of extra tablespoons of tahini instead. These ingredients make two large bowls or four small ones.

MerlisanaAuthor avatar
Recipe author
Purple asparagus Cream soup
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 2 g
Fats 50 % 5 g
Carbohydrates 30 % 3 g
72 kcal
GI: 100 / 0 / 0
  • Prep the ingredients: wash the leek, then slice it thin; peel the garlic and cut it into large pieces; wash the asparagus and cut it into 1-inch (2.5 cm) pieces; wash the green onion (you'll only need the white parts) and cut it into pieces. Now start cooking. Set a large heavy-bottomed pot over medium heat and get it nice and hot. Pour in the olive oil, add the white parts of the green onion, and cook, stirring, for 3 minutes, until soft and translucent. Add the garlic, stir, and cook everything together for another 30 seconds. Add the asparagus pieces and cook for a minute, stirring. Pour in the vegetable broth (or just clean filtered water), then add the leek and the pieces of lemon peel (freshly pared from the lemons). Bring it to a boil, then lower the heat and cook until the asparagus is tender, about 10–15 minutes. Purple asparagus loses its lovely color during cooking and turns greenish. Take the pot off the heat and let the soup rest for 10 minutes. Pour it into a blender, add the cream, and pour in the lemon juice. Blend (an immersion blender works well) for about a minute, until the soup is smooth, even, and creamy. Taste it and add salt, black pepper (preferably freshly ground), and more lemon juice if needed. Pour the soup back into the pot, bring it to a boil, then ladle it into deep bowls. Garnish with tahini and greens to taste — chive blossoms and tender young greens look gorgeous here. Serve right away, while the soup is still hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Leek - 33  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Lemon peel - 47  kcal/100g
  • Tahini - 595  kcal/100g
  • Purple asparagus - 20  kcal/100g
  • Vegetable broth - 13  kcal/100g

Similar recipes

Related and additional categories: