Viennese Green Asparagus Soup

Ingredients

In this Viennese adaptation, the traditional Spanish gazpacho de trigueros is transformed into a creamy soup by blending the ingredients to a smooth consistency. The Viennese version also incorporates a touch of cream to add richness and velvety texture to the soup. Additionally, the Viennese Green Asparagus Soup focuses on the use of green asparagus as the star ingredient, highlighting its delicate flavor and vibrant color. We alse have the original recipe for Gazpacho de trigueros, so you can check it out.

• 500g (1.1 lb) green asparagus 500g (1.1 lb) green asparagus
• 1 tablespoon butter 1 tablespoon butter
• 1 small onion, diced 1 small onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh chives, for garnish Fresh chives, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Trim the woody ends of the green asparagus and cut them into 1-inch pieces.
2. 2.
   In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
3. 3.
   Add the green asparagus pieces to the pot and cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the asparagus is tender.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth.
6. 6.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. 7.
   Heat the soup over low heat until warmed through.
8. 8.
   Ladle the soup into bowls and garnish with fresh chives.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Green asparagus — Choose fresh and firm green asparagus spears. Trim the woody ends before using them in the soup to ensure a tender texture.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk.
• Garnish the soup with a drizzle of extra virgin olive oil for added flavor.
• Serve the soup with a side of crusty bread or croutons for a satisfying meal.
• To make the soup more filling, add cooked diced potatoes or crumbled bacon as a topping.
• For a touch of acidity, squeeze a few drops of lemon juice over the soup before serving.

Serving advice

Serve the Viennese Green Asparagus Soup hot in individual bowls. Accompany it with a slice of freshly baked bread or a side salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of cream on top of the soup and sprinkle some finely chopped chives. Serve the soup in elegant soup bowls or cups to elevate the dining experience.