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The soup of asparagusIt is a perfect comfort food for thespring: creamy, fragrant and light, seasoned with crispy wholemeal croutons and parmesan flakes. A vegetarian dish that combines taste and simplicity.
Servings:6 people
Equipment
- Immersion blender (o passaverdure)
- Baking tray (per tostare i crostini)
Ingredients
- 1 bouquet asparagus
- 2 no onions
- 1 no eggplant
- 100 cl vegetable broth
- 2 spoons oil extra virgin olive
- 40 gr parmesan flakes
- 150 gr bread whole wheat
- to taste salt
- to taste pepper
instructions
- Clean and wash the asparagus, delete the final last part and keep the tips aside.
- Slice the onions to thin slices.
- In a saucepan he warms the oil and soften the onions.
- Add the asparagus stem into small pieces and the aubergine cut into cubes.
- Sala lightly, pour the vegetable broth and cook for about 40 minutes on a low heat.
- Blend or pass the soup to the past.
- Add the tips of the asparagus and cook more than 5 minutes.
- Toast the diced wholemeal bread in a hot oven at 200 ° C for 5 minutes.
- Serve the soup with the croutons, the flakes of flakes and a sprinkling of pepper.
Notes
Variant with wild asparagus
For an even more intense and aromatic taste, you can replace the asparagus cultivated withwild asparagus. Their bitter note and the thinner consistency will make the soup even more fragrant and rustic. We recommend that you slightly reduce cooking times, since wild asparagus are more tender and cook more quickly. Ideal for those who love the decisive and authentic flavors of spring.Because it is onerecipespecial
Questa zuppa è perfect for purifyingAnd enjoy the benefits of asparagus, vegetables rich in fiber, vitamins and antioxidants. The addition of the aubergine makes the cream more velvety, while the Parmesan and whole croutons complete the dish from a nutritional point of view. It is a vegetarian recipe, easy to prepare, light but complete.
