This post is also available in: Italiano
In this post you will find the recipe for this creamy asparagus spring soup, in case you needed some Spring deliciousness!
I hear you saying ‘Oh no, I would never eat soup in Spring!’. Well, you know what the best thing is? This velvety super creamy asparagus spring soup is amazing if eaten warm or even cold! Literally, the PERFECT SPRING SOUP. Don’t you think so? Ok, I’m here to change your mind!
Meal planning helps achieving a balanced lifestyle?
Some months ago, someone asked me if I am used to make meal plans and/or meal prep at the beginning of the week. I immediately answered ‘No, but I still eat healthy even if I don’t plan or prep’. That person then pointed out that, if I succeed in eating healthy without planning, it’s probably because I unconsciously made a sort of plan in my head already while grocery shopping.
Well, that’s damn true, friends. And I finally realized it.
But things change you know. When I’m home alone, I still don’t plan anything. Quite the opposite when I’m with my boyfriend (we have a long distance relationship and I go back and forth, you probably know it if you follow me on Instagram): when we’re in the car, traveling from my home to his, we plan our week so we know what we have to buy (veggies, eggs, fruit, fish etc). This allows us to have a clear idea of what we will have in the fridge during the week and also allows us to avoid wasting. Oh, wasting what a BIG issue it is.
I’m proud of us because we are so good at not wasting and all the credit goes to meal planning (and the education our families gave us of course).
Talking about meal planning, I had an idea a few days ago: I usually write down our weekly plan on random pieces of sheet, with high risk of loosing it! So, why not making a cute Weekly meal plan and stop using paper? You can still print it or you can save it on your phone and write on it.
CLICK ON THE PIC, download it (HQ version), save/print it and PIN IT so everyone can see! It’s all free (no mail requested)
About this creamy Asparagus spring soup
At this point I think that I’m synchronized with the weather you know. As I’m writing this – May 15 – it’s gloomy and rainy outside. Definitely not spring-like, uh? Seems like Fall in here, perfect weather for this soup! Don’t worry though, as I mentioned above, this will be amazing if eaten cold or warm too.
I called it Creamy Asparagus SPRING Soup because the flavors are so spring-like. I mean, asparagus is Spring. I talked about them a lot on my latest guest post on Gina’s blog.
In that article I wrote what this vegetable reminds me of:
Food brings back such good memories. I live in Northern Italy, in a small town in the province of Vicenza (region of Veneto, the same as Venice, to be clear). In this area, we have an amazing asparagus variety – from Bassano del Grappa – that my mom always buys to make wonderful risotto: they’re big and white because they are never exposed to sunlight (check this still life by painter Francois Bonvin!).
My town and Bassano del Grappa are just 35/40 km distant and when Spring begins, you will notice all these little trucks starting to pop up on the roadside – from my town to Bassano – to sell these big white asparagus! Asparagus always brings back this memory, I love how food can do this!
Memories aside, I absolutely love how this simple soup turned out. I tested it several times before posting, my assistant – a.k.a boyfriend – loved it too! You can trust him!
The soup has a perfect balanced flavor, not too strong, not too delicate. You can taste the Asparagus but it is not dominant and potatoes give a wonderful touch to the texture.
In conclusion: if you’re looking for something yummy, creamy, extremely healthy and versatile, then run to your fridge and take all the ingredients to make it!
Creamy Asparagus Spring Soup
Amazingly creamy soup for this Spring!
- 500 gr Green asparagus
- 2/3 small Potatoes two small
- 1 Shallot one
- Oil to taste
- 200 gr Milk or soy milk or other plant milk
- Water enough
- 1 teaspoon Ginger powder
First of all, rinse your two small potatoes and peel them*. Add them to a pot with cold water and bring to a boil. Cook them until they're tender, drain and set them aside.
NOTE: to reduce cooking time you can also chop them in medium pieces.
Bring another pot of water to a boil.
- Clean the fresh asparagus:
- gently rinse them under running cool water;
- with a knife, chop off the woody ends (about a couple of centimeters/1 inch) and the heads (set these aside, reserve for garnish) then, with a potato peeler, peel off the outer part of the asparagus (do not peel all the way up to the heads);
- cut the 'body' of the asparagus in small pieces.
Parboil the heads for three minutes or until they're tender. Drain them and save about a cup of water.
In a pan, stir-fry a small shallot, with a drizzle of oil, add the asparagus water (the one you saved), the asparagus (except for the heads) and the chopped boiled potatoes.
Cook at naked flame for about 10 minutes or until tender.
Blend everything- except for the heads - using a food processor. Add the milk and a teaspoon of ginger powder, then blend again.
Serve with some croutons.
P.S. By adding the cold milk you will make a warm soup. If you want a hot version, just heat it again or add hot milk.