Asparagus Soup

INGREDIENTS

• 800 g (1.7 lb) asparagus
• 1.5 liters (50.5 fl oz or 6 cups) vegetable broth
• 3 cloves of garlic
• 50 ml (3 ⅓ tbsp) extra virgin olive oil
• Salt, pepper

TIMES AND DIFFICULTY LEVEL

• 1 hour
• Easy

PREPARATION

Trim the asparagus, removing the tougher ends first, then cut them into 1 cm (a little less than half inch) wide rounds, reserving the tips for later. Gently heat the asparagus rounds in a pot with 2 tablespoons of olive oil; sauté the garlic, add the broth, and then bring to a boil. Lower the flame and add the asparagus rounds. Add salt and pepper, to taste, and continue cooking on moderate heat for 30 minutes. Remove from the heat. In the meantime, blanch the asparagus tips, drain, and set aside. Place a sieve over the pot and pour the soup through it, pressing on solids with a pestle. Place the soup back on the flame and heat until it boils, then turn off the flame. Add the remaining oil and asparagus tips and serve. 

NUTRITIONAL VALUE 

Thanks to asparagus, one serving of this recipe provides 20% of the recommended daily intake of phosphorus. Moreover, this recipe is a source of vitamin E thanks to the extra virgin olive oil and, to a lesser degree, the asparagus.