Asparagus Velvet Soup with Cheese

The asparagus velvet soup with cheese is a creamy and velvety dish, perfect both as an elegant appetizer and as a light but nutritious main course.

Ingredients

• 500 g of asparagus
• 1 medium-sized white onion
• 1 medium potato
• 1 liter of vegetable broth
• 100 g of creamy cheese (such as robiola, goat cheese, or stracchino)
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Chopped chives or parsley for garnish (optional)

Preparation

1. Clean the asparagus by removing the tougher ends of the stems, then cut them into pieces, keeping the tips a bit longer for garnishing the dish.
2. In a large pot, sauté the finely chopped onion in a drizzle of extra virgin olive oil until it becomes transparent.
3. Add the asparagus, excluding the tips, and sauté for a few minutes.
4. Add the peeled and diced potato, which will help to make the soup creamy.
5. Pour the vegetable broth over the ingredients until they are covered and bring to a boil. Lower the heat, cover with a lid, and cook for about 15-20 minutes or until the asparagus and potatoes are soft.
6. While the soup is cooking, in another small pot, boil the asparagus tips you set aside for garnish.
7. Once the asparagus in the large pot is cooked, blend them with an immersion blender until you achieve a smooth and homogeneous cream.
8. Incorporate the creamy cheese into the warm velvet soup and stir until it has completely melted.
9. At this point, adjust the salt and pepper to your taste.
10. Serve the soup in bowls, garnishing each one with the boiled asparagus tips and, if desired, a bit of chopped chives or parsley.

Curiosity

The asparagus velvet soup is a recipe that celebrates spring, a season when asparagus is at its peak of freshness and flavor. Additionally, cheese adds a note of richness and depth to the dish, creating a perfect balance between taste and creaminess.