Creamy Green Asparagus Soup with Pistachio Gremolata

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

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.