Velvety Asparagus Soup with Cheese

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

Ingredients

• 500 g asparagus
• 1 medium white onion
• 1 medium potato
• 1 liter vegetable broth
• 100 g creamy cheese (such as robiola, caprino 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 end of the stem, then cut them into pieces keeping the tips a bit longer to garnish the dish.
2. In a large pot, sauté the finely chopped onion in a drizzle of extra virgin olive oil until it becomes translucent.
3. Add the asparagus, except for the tips, and sauté for a few minutes.
4. Add the peeled potato cut into small cubes; this will help give creaminess to the soup.
5. Pour in the vegetable broth to cover the ingredients and bring to a boil. Lower the heat, cover with a lid and let 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 to use as garnish.
7. Once the asparagus in the large pot are cooked, blend them with an immersion blender until you obtain a smooth and homogeneous cream.
8. Stir the creamy cheese into the hot soup and mix 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 with the boiled asparagus tips and, if desired, with a bit of chopped chives or parsley.

Interesting Facts

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