I really like the simplicity and elegance of this wonderful soup.
The pleasant to the taste soup is very delicious either cold or hot. In small ramekins, it could be served as a great starter; in bowls, with rustic bread or croutons – as a soup course meal.
In the summer indulge yourself with a cup of cold green soup with a dollop of cream fraiche, Greek yogurt or sour cream. Enjoy a bowl of silky and warm soup any time of the year. Good bread, toast, crackers or croutons – these small additions make this meal a pleaser.
- 1 lb asparagus, trimmed and cut into small pieces
- 1 medium onion, chopped
- ¼ cup heavy whipping cream
- Black pepper
- 1 tbsp butter
- 1 tbsp olive oil
- 1 ¼ quart stock (vegetable or chicken)
- Creme fraiche , sour cream or yogurt for serving (optional)
In a saucepan, heat the olive oil and butter, add the onions and sauté them, stirring, over medium heat for 7 minutes. The onions will start changing the color and become translucent.
Add the asparagus, the stock, bring to a boil and cook for 10 minutes.
Remove from heat and cool slightly. Using a blender, make a puree.
Add salt, black pepper and cream. Reheat.
Serve, if desired, with a spoonful of creme fraiche, sour cream or yogurt.
For a thinner soup, add a little water (or stock), stir well and reheat.
The soup could be stored in a refrigerator or freezer. Reheat over medium heat, stirring constantly.
Cook with pleasure and enjoy the world!