Since we know that asparagus soup is often on your table these days, we thought of what we can offer you to cook your meal with new excitement. We’ve already shared with you a really basic recipe everyone should know, and this time we’ve hidden white beans in a popular spring soup, tender enough not to overpower the asparagus, yet still noticeable and structured enough to make the dish extraordinarily thick and creamy, perhaps even richer in taste and bolder. Of all the asparagus soup I’ve eaten. A real consolation when we want more sun.
Asparagus soup with white beans
- A bunch of asparagus (500 grams)
- spoon of butter and olive oil
- Half an onion, finely chopped
- 3 large garlic cloves, finely chopped
- 1 can of white kidney beans (400 grams).
- 800 ml of soup base
- spoonful of sour cream or sour cream
- Salt and pepper to taste
- Lemon juice as desired
1. Wash the asparagus, remove the woody parts and chop them into smaller pieces.
2. Fry the onions in the fat until firm. Add garlic and wait until it smells good.
3. Add the asparagus and beans to the pot, saute a little, then pour over the soup base and cook for a few minutes until the asparagus softens.
4. Add sour cream or cream vinegar and blend smoothly with a mixer stick.
5. Salt and pepper to taste. Season with lemon juice.
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Cover photo: etorres69 / Getty Images