One of my favorite soups as a I child that my mom would prepare when she was in a hurry was that condensed Cream of Asparagus in a can. I have no idea why I liked it so much, however, I am sure that if I had to eat it today, I would hate it. Nonetheless, it still has a very special place in my heart. So, one day I was craving it, I worked on a version that has become quite popular at home and which is really easy to make; even when in a hurry.
Asparagus Soup with Parmesan Cheese
An ingredient full of benefits for the body. Antioxidant, high-fiber, and high-protein that nurtures and warms the soul like mom's pampering.
Equipment
- Chopping board
- Chef's Knife
- Immersion blender
- Medium Pot
- Colander
Ingredients
- 1 bunch green asparagus
- 2 liters Fresh water
- 15 g unsalted butter
- Coarse salt and freshly ground pepper
- 50 g parmesan cheese
Instructions
- Firstly, I prepare the asparagus to cook them. To do that, I cut a little bit on the end of the stem to take off the fibrous end. About 1/2 an inch.
- Then, I put enough water to boil with a spoonful of coarse salt. Once it's bubbly, I add the asparagus to be cooked. To know if they are ready, be sure they are shiny green and still crunchy but tender. I think that's the way they are perfect.
- To make the soup, I blend the asparagus with a bit of their cooking liquid, and if necessary, I add a little fresh water. Remember your cooking liquid is salty. The amount of water will depend on the texture you want for your soup. I like it quite thick, honestly.
- Lastly, I add a little bit of butter, freshly ground pepper and verify seasoning. If necessary, I adjust as necessary.
- When serving it, I add a little freshly ground parmesan cheese. Simply delicious, I promise.
Spanish