Vellutata di Asparagi – Cream of Asparagus Soup

A friend of mine asked me for this recipe, hence this blog post.  It requires 1 kg of frozen asparagus (although of course fresh asparagus would be better), 500ml of chicken stock and 500ml of just plain water. I don’t use stock cubes.  There is an Italian salt and herb mixture called Ariosto which is usually brilliant for meat recipes – but a pinch of it comes in handy and adds the famous je-ne-sais quoi to any soup.  Also needed are some pepper corns, a few drops of lemon juice, and a swirl of cream.  A  hint of paprika for toasting the bread with butter and making croutons.  An immersion blender and bob’s your uncle.

It is simplicity itself – the photos say it all.  Try it, you won’t regret it.1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

2 thoughts on “Vellutata di Asparagi – Cream of Asparagus Soup

  1. The day in Rome yesterday was glorious dear Frank! sunny and about 20°C at one point – ridiculous temperature for this time of year – but who’s complaining, huh. That said .. it still feels like Winter … so soup was still in order last week.


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