Asparagus is one of the best spring vegetables. Unfortunately, the season is not quite short, so it’s worth using this period. When preparing dishes with asparagus, we should not throw away their tips. We can use them in the kitchen, preparing a delicious cream soup. Check how to do it.
Asparagus are appreciated for many reasons. Not only are they low -calorie, but also abound in many vitamins and minerals, thanks to which they effectively support the health of our body. In addition, they contain large amounts of fiber, which means that they have a positive effect on digestion. In addition, asparagus have antioxidants that protect cells from oxidative stress.
It is also worth adding that these vegetables are a source of folic acid, as well as vitamin K, which supports blood clotting and affects bone health. Moreover, thanks to the aspartine content, they have a diuretic effect, the same supporting kidneys and also removing excess water from the body. In addition, the systematic consumption of asparagus allows you to contribute to improving metabolism.
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However, we often do not use whole and reject their tips. This is a mistake, because it is from them that we can prepare a delicious dinner for the whole family. All we have to do is make soup cream with asparagus tips. To prepare it, we will need:
- 300 g of potatoes,
- 1 onion,
- tips made of two bunches of asparagus (about 600 g),
- half a bunch of dill,
- about 1.5 liters of broth,
- 2 cloves of garlic,
- butter,
- 2-3 tablespoons of feta cheese,
- spices – salt, pepper, nutmeg,
- About 150 g of Camembert cheese.
Preparation, we start by warming 1 tablespoon of butter in a pan. We add peeled and chopped potatoes to this and fry them until they get golden color. Then we add chopped onions and cleaned and chopped asparagus tips. Fry the whole for a few minutes until it softens, and the onion becomes golden.
In a saucepan, boil the broth and add fried vegetables to it, as well as chopped dill and whole cloves of garlic. We also add feta cheese and Camembert cheese. We cook everything until the potatoes begin to fall apart.
Then season the soup and mix into a smooth cream. It’s best to blend the dish for a few minutes to definitely crush all the harder asparagus fibers. The soup can be served with croutons, bacon chips or puff peas.
