Ingredients with Measurements:
- 1 lb asparagus, trimmed and chopped into 1-inch pieces
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup heavy cream (optional)
- Fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 5 minutes.
2. Add the chopped asparagus and cannellini beans to the pot and stir to combine.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the asparagus is tender.
4. Remove the pot from the heat and let it cool slightly. Use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream (if using). Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 7g
- Carbohydrates: 25g
- Protein: 9g
- Fiber: 8g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use half-and-half instead of heavy cream.
Variations:
- Add diced potatoes to the soup for a heartier version.
- Add a pinch of cayenne pepper for a spicy kick.
- Top the soup with croutons or grated Parmesan cheese.
Tips and tricks:
- To make the soup extra creamy, add a dollop of sour cream or Greek yogurt before serving.
- If you don't have an immersion blender, let the soup cool slightly and then transfer it to a blender in batches to puree.
- For a vegan version, omit the heavy cream or use a non-dairy alternative.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley, croutons, grated Parmesan cheese
Pairings:
- Serve the soup with a side salad or crusty bread.
Suggested side dishes:
- Caesar salad, garlic bread, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to thoroughly wash the asparagus before using it in the soup.
Food history:
- Asparagus has been cultivated for thousands of years and was prized by the ancient Greeks and Romans for its medicinal properties.
Flavor profiles:
- This soup is creamy, savory, and slightly sweet from the asparagus.
Serving suggestions:
- Serve the soup as a starter or main course.
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