ana open season
Season for asparagus is open.
In childhood, I did not eat these vegetables, and now I have loved. Unfortunately, the season is quite short, so you should take advantage of the opportunities.
White asparagus is ideal for cream. They have a distinctive and interesting taste, and which in this version is not disturbed by other elements.
If you are a vegan, skip the cream (use vegetable if you like) and use vegetable broth, and select toast as an accompaniment.
However, if you can afford something more, add cream and choose a sheep’s cheese, or even better, oscypek (Polish sheep’s cheese) or fried bacon.
Ingredients
- 1 bunch of white asparagus
- 1 pc of onion
- 100 g butter
- 1.5-2 L of broth (vegetable or meat)
- 100 g cream 30% (can be omitted)
- 1/2 teaspoon nutmeg
- salt pepper
- sheep’s cheese, bacon, toasts (optional)
We melt the butter in a pot. Add the diced onion and fry it in golden color. Peel the asparagus and cut off the hard ends. Cut into smaller pieces. Add to the pot and fry for about 5 minutes. Pour the broth. The amount depends on how thick the soup is to be, 2 liters if we want it to be thinner. Add the nutmeg and cook until the asparagus soft. Mix with a blender. Boil and add gradually cream (in the vegan version you can skip or add vegetable). Cook for a moment, season with salt and pepper as desired. Soup is served with croutons (vegans, vegetarians) or with cheese and fried bacon. Enjoy your meal!
Other information
* the recipe provides for a vegan, vegetarian or meat option, I’m not a vegan, and I want to be able to pass different options for one dish
** you can use goat’s cheese or oscypek, they will give a specific taste
Cream of white asparagus
- 1 bunch white asparagus
- 1 pc onion
- 100 g butter
- 1,5-2 l broth ((vegetable or meat))
- 100 g cream 30% ((optional))
- 1/2 teaspoon nutmeg
- salt, pepper
- sheep's cheese, bacon, toasts ((optional))
- We melt the butter in a pot. Add the diced onion and fry it in golden color.
- Peel the asparagus and cut off the hard ends. Cut into smaller pieces. Add to the pot and fry for about 5 minutes.
- Pour the broth. The amount depends on how thick the soup is to be, 2 liters if we want it to be thinner. Add the nutmeg and cook until the asparagus soft.
- Mix with a blender. Boil and add gradually cream (in the vegan version you can skip or add vegetable). Cook for a moment, season with salt and pepper as desired.
- Soup is served with croutons (vegans, vegetarians) or with cheese and fried bacon.
- Enjoy your meal!
* the recipe provides for a vegan, vegetarian or meat option, I’m not a vegan, and I want to be able to pass different options for one dish
** you can use goat’s cheese or oscypek, they will give a specific taste
