This creamy asparagus soup does not in fact contain any cream, but just some light ricotta; served at the beginning of a meal, makes for a very chic starter with a delicate flavour.
We suggest you to serve it with crostini, pumpkin seeds or sunflower seeds.
Serves: 4 | Preparation time: 20-25 mins | Cooking time: 20 mins
- Asparagus: 500 g
- Ricotta: 100 g
- Easy Everyday Vegetable Broth: 1 l
- Onions: 1
- Pumpkin or Sunflower seeds: 2 tbsp
- Parmesan, grated: 1 tbsp
- Extra virgin olive oil (EVOO): as needed
- Salt and pepper: to taste
Follow this recipe to prepare a delicious Easy Everyday Vegetable Broth.
Chop the asparagus and the onion. Put the asparagus tips aside to garnish the finished dish.
Brown the onion in some olive oil, then add the asparagus and cook it for a few minutes. Pour in the broth, season to taste, cover with a lid and cook for 15 minutes.
Remove from the heat and add the ricotta. Stir well, then use an immersion blender to make the asparagus into a purée.
Add the parmesan, mix well and cook over low heat for about 1-2 minutes.
Serve topped with a drizzle of olive oil, some pumpkin seeds and some sunflower seeds.