ZUPPA DI ASPARAGI – Asparagus Soup
Ingredients
2 pounds (1 kg) Asparagus
2 Medium Potatoes
1 Leek, white only
5 cups Water
1 tbsp Butter
1 tbsp extra-virgin olive oil
½ tsp salt
1 egg yolk
4 ounces (125 ml) Light Cream
1 cup Croutons **Optional**
Wash asparagus under running water and scrape tough parts. Snap off tips and set aside. Cut the asparagus pieces in 2 or 3 pieces.
Peel potatoes and cut into small pieces.
Split leek and wash under running water, then slice white part thin.
Place vegetables in a pot and add the water. Boil uncovered for 10 to 15 minutes, until tender.
Place the vegetables with some of the broth in a blender and puree until smooth.
Return to the pot, add the asparagus tips, butter, oil, salt and bring to a boil.
Beat the egg yolk and the cream together in a bowl, then add some of the hot liquid.
Whisk this mixture into the soup.
Ladle into soup bowls and serve. Place optional croutons on top.
Serves 6
Preparation and Cooking Time: 20 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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