Recipe Cream of asparagus of of 22-04-2014 [Updated on 29-08-2018]
The asparagus soup is a velvety, tasty, creamy yet light lady, what you need in these days after Easter. My holidays proceed between a cultural and a gastronomic tour, yesterday after having been to the valley and admiring the fantastic cathedral of San Giovanni, we made a stop to taste the typical Maltese "ftira" bread stuffed with tuna, tomatoes and pickles, one perfect snack after a long walk. Today, however, we are headed to a small fishing village where I hope to be able to taste some fresh fish dishes :) I leave you with the asparagus cream and send you a basin; ***
How to make the asparagus cream
Clean the asparagus following this guide
Chop the onion and sauté it in a saucepan with the oil
Add the asparagus and the potatoes cut into cubes and cook for a few minutes.
add the boiling broth until it is covered, add the salt and cook for about 15 minutes with the lid on
If it dries up, add more hot broth as you go. Now remove the lid and add the cream
blend everything with an immersion blender
Add the Parmesan cheese to the asparagus cream and stir again on the heat.
Pour the cream into the dish and serve immediately accompanying with croutons.