Asparagus appear in stores in the second half of April. The season for them lasts until the end of June. So let’s use these seasonal vegetables in the kitchen because they have many health properties. We will make a tart with them, add them to dinner, e.g. to. This time, however, we present a recipe for soup with asparagus with a delicate, slightly sweet and fresh taste.
To start with, it is worth learning the health properties of asparagus. Well, these seasonal vegetables contain vitamins: A, E, C, K and group B, as well as minerals, i.e. potassium, calcium, magnesium, iron, phosphorus. In addition, they have large amounts of fiber in their composition, which is why they support the health of the digestive system and improve intestinal peristalsis.
Asparagus are rich in antioxidants, protecting against oxidative stress and slowing the aging process. They also have a diuretic effect, removing excess fluid from the body. Asparagin contained in their composition supports the functioning of the kidneys and helps to remove toxins from the body.
These seasonal vegetables can also be treated as an aphrodisiac. Phytoestrogens affect libido, and B vitamins support the production of sex hormones.
Ingredients:
- 500 g of asparagus;
- 500 g of water;
- 100 g cream 30 percent;
- 1 onion;
- 10 g of butter;
- 1 teaspoon of lemon juice;
- Spices: salt, pepper as desired;
- Dill for decoration.
Preparation:
To make a soup from asparagus, at the beginning we cut the onion into cubes and stew it for 3 minutes in butter. At this time, we wash asparagus under running water, break down their tips, and cut the remaining stem into smaller pieces.
Pour water into the pot and boil it. After boiling, throw onion and asparagus into it, reduce the heat and cook the whole for 15 minutes.
In the next step, add lemon juice and cream (it is worth hardening it before), and also add spices as desired. Finally, blend the soup to a smooth mass – this way a cream will be created.
It is worth trying asparagus soup before serving and if necessary to season it. We recommend covering the cream with dill. It tastes great with fresh, crunchy bread.
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