WWW.FREI-STYLE.COMCreamy Green Asparagus Soup with Pistachio Gremolata
Ingredients
For the asparagus soup
- 500 gr (1.1 lb.) green asparagus
- 1 onion
- 2 garlic cloves
- 2 Tbsp olive oil
- 250 ml (8.5 fl oz.) dry white wine
- 500 ml (17 fl oz.) vegetable broth
- 200 ml (7 fl oz.) cream (or vegan cream)
- 50 gr (1.8 oz.) Parmesan
- salt and pepper
Pistachio gremolata
- 50 gr (1.8 oz.) pistachios (salted)
- 50 gr (1.8 oz.) fresh mint
- 1 garlic clove
- 1 organic lemon (juice, zest if wished)
- 2-3 Tbsp olive oil
- salt and pepper
Equipment: Large pot, Immersion blender, Blender
Instructions
Soup
- 1.Wash the green asparagus, cut off the woody ends and cut the rest into pieces; set a few tips aside for garnish.
- 2.Peel and finely chop the onion and garlic.
- 3.Heat the olive oil in a large pot and sweat the diced onion until glassy, then add the garlic and sauté briefly.
- 4.Add the cut asparagus and fry for about 5 minutes until lightly browned.
- 5.Deglaze with the dry white wine and let it reduce until the alcohol has evaporated.
- 6.Pour in the vegetable broth, bring to a boil, reduce the heat and simmer covered for 15 to 20 minutes until the asparagus is soft.
Pistachio gremolata
- 1.Meanwhile wash, dry and roughly chop the mint.
- 2.Finely chop the pistachios and garlic in a blender, add the mint, lemon juice (and zest if wished) and olive oil and blend in.
- 3.Season with salt and pepper and set aside.
Finish the soup
- 1.Take the soup off the heat and blend smooth with an immersion blender; add a little broth for the desired consistency if needed.
- 2.Return the blended soup to the pot, stir in the cream, reheat and season with salt and pepper.
- 3.Grate in the Parmesan, stir and let it melt.
- 4.Ladle the asparagus soup into bowls and garnish with the pistachio gremolata, a few asparagus tips and a little truffle oil and cream if you like.
Notes
Tip from my kitchen: keep a few tender asparagus tips and add them to the pot only briefly – as a garnish on the blended soup they look beautiful and bring bite. I really let the white wine reduce until the alcohol has evaporated, so only the fine aroma remains. I like to make a little extra pistachio gremolata – it's also lovely on toasted bread or over pasta. For a vegan version use plant-based cream and leave out the Parmesan.
Nutrition per serving: 320 kcal · 10 g protein
MY NOTES
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