Asparagus Soup with Crostini and Parmesan
A seasonal soup with a delicate flavor, prepared with fresh asparagus, onions, and eggplant. Served with whole wheat croutons and Parmesan, it is a complete and healthy dish, ideal for a light dinner.
Servings: 6 persone
Equipment
- Large deep pot
- Immersion blender (or strainer)
- Bowls
- Sharp knife
- Cutting board
- Wooden spoon
- Baking tray (for toasting croutons)
- Baking paper
- Grater
Ingredients
- 1 bunch asparagus
- 2 pcs onions
- 1 pcs eggplant
- 100 cl vegetable broth
- 2 tbsp oil extra virgin olive oil
- 40 g Parmesan in flakes
- 150 g bread whole grain
- to taste salt
- to taste pepper
Instructions
- Clean and wash the asparagus, remove the tough end part and keep the tips separate.
- Slice the onions into thin rings.
- In a pot, heat the oil and soften the onions.
- Add the chopped asparagus stalks and the diced eggplant.
- Lightly season, pour in the vegetable broth, and cook for about 40 minutes on low heat.
- Blend or pass the soup through a sieve.
- Add the asparagus tips and cook for another 5 minutes.
- Toast the whole grain bread cubes in a preheated oven at 200°C for 5 minutes.
- Serve the soup with croutons, grated Parmesan, and a sprinkle of pepper.