Basil & parmesan creamy asparagus soup
Spring is the best season for the nutritious asparagus!
First of all, let's see how it's grown...
The stalks shoot up from the crown of the plant and grow into fern-like leaves when they are allowed to develop. However, the edible stalks are harvested strictly by hand before the actual fern leaves develop. You have to be patient to grow your own asparagus: It takes three years from the sowing of the seed to the harvest of the first stalks. Asparagus is one of the few vegetables that is grown as a perennial since the plants have about a 10-year life.
Did you know ? The plants are either male or female. The female produces seeds, which not only reduce the size of the stalks but also crowd the beds with seedlings. Since the males do not expend energy making seeds, their stalks are larger and more desirable.
Asparagus Varieties
Green asparagus: Most American asparagus is of this variety, which ranges from pencil-thin to very thick.
White: Preferred in Europe, these sunlight-deprived stalks are a little milder and more delicate. It is difficult to find fresh white asparagus in the United States, but it is widely available canned (usually in jars).
Violet or purple: This variety is most commonly found in the United Kingdom and Italy and has a very thick and substantial stalk.
Wild: Asparagus grows wild in some areas, particularly in Europe. You'll most likely have to hunt down your own because it is rarely available fresh in markets, except in Italy and the south of France.
Asparagus Nutrition
Asparagus is considered a good source of vitamin K, antioxidants, and thiamine. You don't have to spend a lot of calories to get those benefits. Three spears of asparagus are very low in calories: They add up to 9 calories and hardly need to be counted. In those three spears, you'll also get nearly 1 gram of fiber, and that's a win-win situation.
Asparagus Cooking Tips...
There are many ways to cook this vegetable. Its season is short, and you have to make the most of it. So serve it a few times in different ways.
- You can roast it with parmesan and garlic or lemony breadcrumbs,
- Toss with dressing, almonds, and goat cheese,
- Garnish with fava beans, lemon zest, and toasted almonds
- Mix in risotto with fresh spring peas, parsley, and parmesan.
- Steam it and season with butter or olive oil, garlic, pepper, and parmesan or shredded Gruyere for an easy side dish.
My personal recipe is this one...
Preparation: 20 min
Cooking time: 25 mn
Ingredients (4 serving):
- 1 pound green asparagus
- 1 onion
- Olive oil
- 1 tbsp cornstarch
- 500 ml chicken stock
- 150 ml liquid cream
- 50 g parmesan
- Salt and ground pepper
- Basil leaves
Asparagus bundles: 8 green asparagus, 8 slices of bacon, crème fraîche, parmesan
Directions:
For the soup... Peel and slice the onion. Wash, trim and cut the asparagus. Sauté the onion slices in a pan with olive oil over medium heat, then add the asparagus. Pour the stock and cook it over low heat for 20 to 25 minutes.
In a bowl, combine the cornstarch with a little glass of warm water. Add it to soup. Mix. Add the cream. Combine. Season.
Asparagus bundles - Cook 8 asparagus in a steamer.
Place each asparagus on a slice of bacon. Add a knob of crème fraîche and a teaspoon of parmesan.
Roll the bacon around the asparagus and quickly brown in the oven.
Serve the soup in an individual bowl, top with a basil leaf and two asparagus bundles.
