Asparagus comes in three colors: white, green, and purple, depending on how it is grown. White asparagus grows underground, making it firmer, green asparagus grows above ground, making it juicier and more tender, while purple asparagus combines characteristics of both. Besides its unique taste, asparagus is healthy and low in calories.
Ingredients
1 bunch of white asparagus
1 bunch of green asparagus
1 small onion
1 leek (white part)
200 ml cream
2 tablespoons olive oil
salt and pepper
Preparation
Wash and peel the asparagus, cut off the tips, and set them aside for later.
Sauté the chopped onion and leek in olive oil in a large pot. Then add two cups of water, season with salt, and cook the asparagus until tender.
Once cooked, blend everything, add the cream, and season with salt and pepper to taste.
In a separate pot, cook the asparagus tips until tender, keeping them for garnish.
Serve the cream soup with asparagus tips and garlic croutons.