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Did you know that the first signs of asparagus consumption are found in the pyramid of Saqqara in Egypt, built around 2750 before Christ? But the Romans also knew how to appreciate this vegetable two centuries before Christ. And after the fall of the Roman Empire is growing asparagus found also in Europe.
Preparation time 55 minutes
INGREDIENTS .. 4-6 pers
- 2 large bunches green asparagus
- 1 potato
- 1 white of leek
- 1 onion
- knob of butter
- freshly chopped parsley
- 6-8 cups of water
- 1/2 cup cream
- 1 tbsp vegetable broth
- salt & pepper
PREPARATION
Wash the asparagus and cut the butts off. Peel the bottoms of the asparagus, cut the points off and keep them separate. Cut the rest of the asparagus into fine pieces. Peel the potato and onion and cut into small cubes. Wash the leeks and cut into small pieces.
Melt the butter in a pan and fry all the vegetables in without cover. Extinguish with water, add the broth and season with salt and pepper. Let boil and then simmer for 30 minutes uncovered.
Mix the soup until it is smooth. Add the cream and mix just until frothy.
Cut the tips of the asparagus lengthwise into 4 and allow to boil. Spoon into a bowl and garnish with parsley, slices of smoked salmon and whipped cream.
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