Crema de espárragos blancos 
White Asparagus Cream Soup
Delicious! I made this for friends this summer, and it was a hit. I cooked the asparagus and used the leftover stalks. I did add some asparagus tips because the occasion called for it. I can assure you that nothing was left, and if I made it again, the same would happen, which makes me proud and happy. I highly recommend it. It can be eaten hot or cold, though I prefer it cold. However, it's up to personal taste.
White Asparagus Cream Soup
Delicious! I made this for friends this summer, and it was a hit. I cooked the asparagus and used the leftover stalks. I did add some asparagus tips because the occasion called for it. I can assure you that nothing was left, and if I made it again, the same would happen, which makes me proud and happy. I highly recommend it. It can be eaten hot or cold, though I prefer it cold. However, it's up to personal taste.
Cooking Instructions
- 1
Start by peeling the asparagus with a vegetable peeler. Don't be afraid to peel off a lot; you'll appreciate it later.
- 2
Break each asparagus with your hands and set aside the tougher lower parts and any very short tips.
- 3
Dice the onion and put it in a pot with oil. Season with salt and pepper and let it cook.
- 4
When it starts to turn golden, add the lower asparagus stalks, adjust the salt, stir a couple of times, and let them cook for a few minutes.
- 5
Peel the potato, cut it into chunks, and add it. Stir a couple of times, adjust the salt, and let it cook for about five more minutes, stirring occasionally.
- 6
Cover with water, add the short tips, and let it simmer until the potatoes are soft.
- 7
Cook the remaining asparagus tips in a separate pot with salt and a tablespoon of sugar to remove the bitterness. Let them cook for about 10 minutes.
- 8
Once the potatoes are soft, remove the pot from the heat and blend the mixture. Add the cream, adjust the salt, and blend until smooth.
- 9
If desired, strain the soup to remove any asparagus fibers.
- 10
Once the tips are cooked, place them in ice water to stop the cooking process and cool them down.
- 11
Pour the soup into serving bowls and add some asparagus tips as a garnish. Drizzle with a few drops of olive oil. Serve it cold or at room temperature, as you prefer. You can also accompany it with some croutons.
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