Velvety cream of green asparagus soup served with a surprising addition: potato straws!
Ingredients
- Vegetable broth – 500 ml
- Spring onions – 2 pieces
- Shallot – 1 piece
- Ground nutmeg – a pinch
- Bay leaf – 1 piece
- Baby spinach – 250 g
- Olive oil – 2 tablespoons
- Black pepper – a pinch
- Lemon zest – 1 tablespoon
- Lemon juice – 25 ml
- Salt – a pinch
- Vegan cream – 200 g
- Green asparagus – 500 g
Additional
- Parsley – 0.5 bunch
- Olive oil – 1 tablespoon
- Salt – a pinch
- Potatoes – 2 pieces
Preparation
In a pot, sauté finely chopped shallot in heated olive oil. Add bay leaf. Stir. Add chopped spring onions and spring onion bulbs cut into smaller pieces. Add spinach and blanch covered until it reduces in volume. Break off the woody ends of the asparagus to separate them from the fresh, firm spears. Cut into smaller pieces and add to the pot. Sauté for about 3-4 minutes.
Pour vegetable broth over the mixture. Bring to a boil. Cook for about 15 minutes until the asparagus is tender. Remove the bay leaf, then blend the soup until smooth using a blender. Season with salt, black pepper, and nutmeg. Add lemon zest and juice. Add vegan cream. Stir.
Strain the finished soup into a separate pot through a fine-mesh sieve. Arrange potatoes cut into very thin sticks on a baking sheet lined with parchment paper. Drizzle with olive oil. Mix. Bake for about 10 minutes in an oven preheated to 200°C (390°F). Sprinkle the baked potatoes with finely chopped parsley. Season with salt. Gently mix to combine the ingredients.
Pour the creamy green asparagus soup into bowls. Serve with a portion of potato straws.
