Recipes › Soup › Crema Di Asparagi Asparagus Soup Recipe

Crema Di Asparagi Asparagus Soup Recipe

Recipe by Pedro M. A. Neves

Crema di asparagi is a silky, elegant Italian soup that celebrates spring asparagus with its delicate flavor and vibrant color. This classic preparation combines fresh asparagus with a light cream base and aromatic vegetables, finished with a touch of Parmigiano-Reggiano for depth. It's a refined first course that captures the essence of Italian seasonal cooking.

Ingredients

• 800 g fresh green asparagus (28 oz)
• 2 tbsp extra virgin olive oil (30 ml)
• 1 medium onion, finely diced (150 g)
• 2 cloves garlic, minced
• 1 medium potato, diced (200 g)
• 1 L vegetable or chicken broth (34 fl oz)
• 200 ml heavy cream or half-and-half (7 fl oz)
• 50 g Parmigiano-Reggiano, grated (1.75 oz)
• salt and white pepper to taste
• fresh chives or parsley for garnish
• squeeze of fresh lemon juice

Instructions

1. Rinse the asparagus thoroughly under cold water. Cut off and discard the tough woody ends (approximately the bottom 5 cm / 2 inches). Chop the remaining tender asparagus into 2 cm (0.75 inch) pieces, setting aside a few whole tips for garnish.

2. Heat olive oil in a large saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent, stirring occasionally.

3. Add minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly to prevent browning.

4. Add the diced potato and chopped asparagus pieces (reserving the whole tips) to the pot. Stir to coat with oil and cook for 2 minutes.

5. Pour in the broth and bring to a boil. Reduce heat and simmer for 15-18 minutes until the potato is completely tender and breaks apart easily when pierced.

6. Blanch the reserved asparagus tips in a separate small pot of lightly salted boiling water for 3-4 minutes until tender-crisp. Drain and set aside for garnish.

7. Remove the soup from heat. Using an immersion blender, purée the soup until completely smooth and creamy, working in batches if necessary. Alternatively, carefully transfer to a food processor in batches and blend until silky.

8. Return the puréed soup to the pot (if using food processor). Stir in the cream and grated Parmigiano-Reggiano over low heat until fully incorporated, about 2 minutes. Do not boil.

9. Season to taste with salt, white pepper, and a squeeze of fresh lemon juice. The soup should have a delicate balance of asparagus flavor with subtle richness.

10. Ladle the soup into warm bowls. Garnish each serving with 3-4 reserved asparagus tips, a drizzle of extra virgin olive oil, freshly cracked black pepper, and fresh chives or parsley.

Substitutions

• Replace heavy cream with crème fraîche for a tangy variation, using the same quantity
• Substitute vegetable broth with chicken or light fish broth for different flavor profiles
• Use Greek yogurt or cashew cream instead of dairy cream for a lighter or vegan option
• Replace Parmigiano-Reggiano with aged Pecorino Romano for a sharper, more assertive cheese flavor

Tips

• Choose asparagus with firm, tightly closed tips and bright color for best flavor; thinner spears tend to be more tender than thick ones
• White pepper is preferred over black pepper in this creamy soup to maintain its elegant pale green color and refined appearance
• Do not boil the soup after adding cream, as high heat can cause the cream to separate or the soup to become grainy
• Make this soup up to 24 hours ahead and reheat gently over low heat without boiling for convenience

Crema di asparagi is a cornerstone of Italian spring cuisine, particularly celebrated in regions like Lombardy and Piedmont where asparagus cultivation is traditional. The dish reflects the Italian philosophy of 'cucina di stagione' (seasonal cooking), where dishes change with the availability of fresh ingredients and asparagus marks the beginning of spring.

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