Green asparagus grows above the ground and gets its juicy green and tangy aroma from sunlight. Compared to its white relative, it contains more vitamin C. Incidentally, this is also the reason why this particular type of vegetable was used not only as a food but also as a medicine and remedy in ancient times.
Photos: Nikos Chrisikakis
Asparagus soup from Kefalonia
Print RecipeIngredients
- 17.6 oz (500 gr) green asparagus
- 1.1 quart of water (5 glasses of 7 fl oz (200 ml) each)
- 1 medium-sized onion
- 2.5 tbsp olive oil
- 1 tbsp flour
- salt
- pepper
- 1 small bunch of parsley
Instructions
- Preparing the asparagus: Cut off the ends of the asparagus and cut the asparagus into 2 cm pieces.
- For the stock: Bring 200 ml water to the boil in a pan, add the asparagus ends and parsley and cook over a medium heat for approx. 15 mins. Remove the asparagus tips and parsley using a sieve.
- For the roux: Heat 1.5 tbsp oil in a small pan, add 1 tbsp flour and prepare the roux over a low heat, stirring constantly.
- Heat 1 tbsp oil in a pan and sauté the finely chopped onion. Pour in 800 ml water, add the asparagus stock and asparagus.
- Season with salt and pepper and cook for 10 minutes.
- Then put everything in a blender and puree. Remove 4-5 asparagus tips beforehand with a slotted spoon and set aside.
- Add 1 teaspoon of roux, stir and arrange in a deep plate and garnish with the asparagus tips.
- Add 1 teaspoon of roux, stir and arrange in a deep plate and garnish with the asparagus tips.
TIPS FROM THE CHEF
- You can also use butter instead of oil.
- Refine the soup with a little crème fraîche at the end.
