Name: Asparagus Cream Soup with Walnuts
Prep time: 15 min
Cook time: 20 min
Ingredients: 700 g of asparagus (cleaned and diced); 1 l vegetable broth; 1 leek (chopped); 1 small potato (diced); Extra virgin olive oil (to taste); Walnuts (chopped); Salt (to taste); Pepper (to taste)

Asparagus Cream Soup with Walnuts

Print Recipe

Prep Time 15

Cook Time 20

Servings: 4

Course: Main Course

Ingredients Method Notes

Ingredients

700 g of asparagus cleaned and diced
1 l vegetable broth
1 leek chopped
1 small potato diced
Extra virgin olive oil to taste
Walnuts chopped
Salt to taste
Pepper to taste

Method

Heat extra virgin olive oil in a pan over medium heat.
Add chopped leek and cook until lightly golden. Add water if needed while cooking.
Add diced potato and asparagus. Cook and stir for 3 to 4 minutes over medium-low heat.
Pour in the vegetable broth and bring to a boil.
Reduce the heat and cook for an additional 5 minutes.
Remove from the heat and let cool for 5 minutes.
Blend with the immersion blender until homogeneous.
Season with salt and pepper.
Garnish with chopped walnuts and serve.
Enjoy.

Notes

Additional tips

You can replace walnuts with other types of nuts or add croutons.
Enrich the dish with aromatic herbs like thyme or basil.
You can add a teaspoon of heavy cream to each plate and a few drops of extra virgin olive oil.