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Asparagus soup with white wine and camelina oil
One of the most popular ways to prepare asparagus, the royal vegetable of the spring, is in the form of cream soup. This recipe uses dry white wine and cream, and is flavored with high quality, cold pressed camelina oil (rich in omega-3) before serving.
Production
01
Peel the potatoes and cut them into small cubes. Sauté them until glassy on 2 tablespoons of rapeseed oil and then pour on 5 dl water and 1 dl white wine. Add salt and pepper, and then braise the potatoes until they are soft.
02
Meanwhile, wash the asparagus spears to remove any sand, and taking them one by one between your two palms, break each in two. The part towards the asparagus crown is the one that is definitely tender and useable.
03
Cut the asparagus sticks and when the potatoes have cooked, add them to the soup stock. Cook it all for 5-6 more minutes.
04
Finally, mix the soup in a blender and enrich it with some cream.
Tip:
Cut the asparagus crowns and in a separate dish, blanch them in hot water for a minute. After that, cool them in cold water.
Serve the soup with the asparagus crowns, parmesan flakes and some cold pressed camelina oil.
Ingredients
3
ts
2
tbs
500
g
green asparagus
150
g
potato
1
coffee spoon
1
pinch
100
ml
white wine
100
ml
heavy cream
30
g
parmesan cheese
garlic
600
ml
water
