The asparagus season is short. Unfortunately, they are not the cheapest in terms of price, but I managed to buy them at a bargain price. So I decided to make asparagus cream soup at least once, but this time mixing green and white. From the greens I cut only the heads, which I like to eat when fried in a pan.
- 1 bunch of white asparagus
- 1 bunch of green asparagus (I cut off the heads)
- 2 pcs potatoes
- 1 pc onion
- 2 pcs celery stalks
- 2 bay leaves
- 4 peppercorns
- 1/2 teaspoon of chilli flakes (optional)
- 1 teaspoon of oregano
- 1/4 cup of chopped parsley
- 2 tablespoons of olive oil
- about 1.5 liters of broth
- 50-80g of Parmesan cheese
- salt and pepper
Heat the olive oil in a pot. Add the diced onion and sauté until golden. Dice the celery, add to the onion. Turn down the fire.
Peel the potatoes and dice them. Peel the asparagus, break off the hard part and cut into pieces. Add potatoes and asparagus (white and green) to the pot.
Pour the broth all over it. Add bay leaf, peppercorns, oregano and parsley. Cook until the vegetables are tender.
Pull out the bay leaves.
Blend the soup smoothly with a blender.
Bring the soup to a boil again. Add the chilli flakes if you are using and pour the Parmesan cheese while stirring thoroughly.
Season with salt and pepper.
Serve with croutons or bacon cracklings if you like.