SOUP
ASPARAGUS CREAM SOUP
Vellutata di Asparagi (Green Asparagus Cream Soup)
Vellutata di Asparagi, a luxurious and smooth Green Asparagus Cream Soup, is a classic dish that embodies the essence of spring in Italian cuisine. This velvety soup, made from fresh green asparagus, is a perfect blend of simplicity and elegance. The creamy texture and the subtle, earthy flavor of asparagus are enhanced by the gentle seasoning, creating a warm and comforting dish. Garnished with tender asparagus tips and crispy bread croutons, this soup is not only a delight to the palate but also a visual treat. Whether served as a sophisticated starter or a light main course, Vellutata di Asparagi is a testament to the beauty of seasonal cooking, offering a taste of Italy's bountiful produce.
Recipe and Ingredients for 4 Guests
Ingredients
- Green Asparagus: 500 grams, trimmed and chopped (reserve tips for garnish)
- Onion: 1 medium, chopped
- Garlic: 1 clove, minced
- Vegetable Stock: 1 liter
- Heavy Cream: 100 ml
- Olive Oil: 2 tablespoons
- Bread Croutons: 1 cup, homemade or store-bought
- Salt and Pepper: To taste
- Butter: 1 tablespoon (for sautéing asparagus tips)
- Green Asparagus: 500 grams, trimmed and chopped (reserve tips for garnish)
- Onion: 1 medium, chopped
- Garlic: 1 clove, minced
- Vegetable Stock: 1 liter
- Heavy Cream: 100 ml
- Olive Oil: 2 tablespoons
- Bread Croutons: 1 cup, homemade or store-bought
- Salt and Pepper: To taste
- Butter: 1 tablespoon (for sautéing asparagus tips)
preparation
- Cook Asparagus: In a large pot, heat olive oil and sauté onion and garlic until translucent. Add chopped asparagus (except tips) and cook for a few minutes.
- Add Stock and Simmer: Pour in the vegetable stock and bring to a boil. Reduce heat and simmer until asparagus is tender.
- Blend the Soup: Use an immersion blender to purée the soup until smooth. Stir in the heavy cream and season with salt and pepper.
- Prepare Garnishes: In a separate pan, sauté asparagus tips in butter until tender. Toast the bread croutons if they are not already crispy.
- Serve: Ladle the soup into bowls, garnish with asparagus tips and bread croutons.
food cost
Estimated Costs
- Green Asparagus: 500 grams. Approximate cost: ¥40 per kilogram. Total: ¥20.
- Vegetable Stock: 1 liter. Approximate cost: ¥15.
- Heavy Cream: 100 ml. Approximate cost: ¥10.
- Onion, Garlic, Olive Oil, Butter, Salt, Pepper: Approximate total cost: ¥10.
- Bread Croutons: Approximate cost: ¥10.
Total Cost for 4 Servings
- Ingredients: ¥65
Total Ingredient Cost: ¥65
Cost Per Serving
Cost Per Serving = ¥65 / 4 = ¥16.25 per serving
- Green Asparagus: 500 grams. Approximate cost: ¥40 per kilogram. Total: ¥20.
- Vegetable Stock: 1 liter. Approximate cost: ¥15.
- Heavy Cream: 100 ml. Approximate cost: ¥10.
- Onion, Garlic, Olive Oil, Butter, Salt, Pepper: Approximate total cost: ¥10.
- Bread Croutons: Approximate cost: ¥10.
Total Cost for 4 Servings
- Ingredients: ¥65
Total Ingredient Cost: ¥65
Cost Per Serving
Cost Per Serving = ¥65 / 4 = ¥16.25 per serving
Wine Pairing Suggestion
A light and crisp white wine would complement the creamy and delicate flavors of the Vellutata di Asparagi beautifully. A Sauvignon Blanc, with its herbaceous notes and refreshing acidity, would be a perfect match, enhancing the soup's green asparagus flavor. Alternatively, a Chardonnay, particularly one that is not too oaky, can also pair well, adding a layer of richness to the dining experience.