One of the absolute joys of spring for me is cream of asparagus soup—so healthy, nourishing, and delicious that it has become more than just a simple pleasure. It has turned into a spring ritual that I simply must fulfill each year. What I love most is that it’s not just me who enjoys it; when I get the chance to prepare it as a delightful surprise for my loved ones, the excitement is even greater.
So, when I found fresh Romanian asparagus at the market, with its purple tips and stems as green as the season itself, I didn’t hesitate to grab a bunch, especially since its cousin from across the ocean, Chilean asparagus, sat nearby at a higher price.
I immediately knew what this bunch of asparagus would become: the much-anticipated cream soup, this time served a bit differently—with a slice of goat cheese and a quail egg.
Here’s how I made it.
INGREDIENTS:
1 bunch of green asparagus
1 bunch of green onions
Optional: half a leek stalk
1 liter of chicken broth
For serving:
1 roll of goat cheese
Quail eggs
PREPARATION:
I started by cleaning and chopping the asparagus and green onions. I set the asparagus tips aside for the final touch when serving and trimmed the tough, bitter ends of the remaining stalks. In a pot, I heated a few tablespoons of olive oil and sautéed the chopped green onions just enough to soften them, without browning. I added the asparagus stalks and stirred vigorously with a wooden spoon. Then, I poured in the chicken broth and let everything simmer for 25–30 minutes.
Once the time passed, I let the soup rest briefly before using an immersion blender to puree the asparagus, instantly transforming everything into a creamy, delightful soup. If you don’t have an immersion blender, a regular blender works just as well for blending the soup contents.
For serving, you can cut a slice of goat cheese and place it in the center of the soup bowl. On top of the goat cheese, place a quail egg sunny-side up. For garnish, use the reserved asparagus tips, either raw or lightly sautéed—whichever you prefer.
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