Very graceful vegetable is asparagus. You can use it many exquisite dishes. Cream of asparagus soup is a big challenge. Major mistakes are often insipid taste, no decided flavors and bad consistency. The additives decide about its flavor as their purpose is to extract delicate asparagus taste. This dish is very nourishing and believe me one bowl is enough for dinner.
Ingredients per 4 servings:
- 2 bunches of green asparagus
- 1 bunch of fresh parsley
- 1 skinless, boneless chicken breast half
- 1 onion
- 100g (0,22lb) processed, cream cheese
- 100g (0,22lb) Parmesan/ Grana Padano cheese
- 2 garlic cloves
- 1 chili pepper
- 2 tablespoons olive oil
- 1 handful pine nuts ( can be replaced with walnuts)
- canola oil for chicken frying
- 1 small cube (50g- 0,11lb) gorgonzola cheese (optional)
- salt, pepper
- several drops Tabasco sauce if you like spicy food
Cut bottom (hard) tips from asparagus. Clean and peal them. Boil them in small amount of salted water for 12 minutes Take biggest o them and cut top tips and leave the for garnish. Rest of asparagus put again into a pot. Later boiled asparagus will be blended. First we have to frizzle some onion.
Chop the chicken into fine cubes, spice with salt and pepper. Chop chili pepper finely, cut onion into two halves. Heat a little amount of oil on the pan, add chicken, pepper and onion. Put onion with cut side on the frying surface. Fry chicken strongly to achieve golden color of meat. It should take 15 minutes. Put fried chicken into a bowl. Add fried onion and remaining oil to pot with asparagus and water, add fresh parsley and blend it all together to obtain creamy and soft consistency. Boil it slightly, add processed cheese and grated parmesan. Stir often to melt whole cheese. When the cheese melts down, spice the soup with salt and pepper.
Soup garnish: Pour the soup to the bowls. Place slices of chicken, top tips of asparagus on the top. Add pinch of ground pine nuts, crumbs of gorgonzola cheese, drops of olive oil and Tabasco.
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