Description
This creamy asparagus purée from Mamie Julia is a velvety, delicate starter or light dinner option. Made with fresh green asparagus, savory vegetable broth, and a luscious touch of heavy cream, it’s a comforting yet fresh dish perfect for spring. Simple enough for beginners but impressive enough to serve at gatherings.
Ingredients
Green asparagus | 1 bunch (≈500g), Fresh (recommended)
Onion | 1 medium (≈200g), Finely chopped
Vegetable broth | 1 liter, Homemade or store-bought
Heavy cream (or light cream/yogurt for a lighter version) | 100ml
Olive oil | 1 tablespoon
Salt | To taste
Freshly ground black pepper | To taste
Fresh parsley (optional) | A few sprigs, for garnish
Instructions
Wash asparagus under cold water. Snap off and discard woody bases; peel the stems if needed. Cut stems into 2cm pieces, set tops aside for garnish.
Cut onion into fine dice.
Heat olive oil in a large pot over medium flame. Sauté onion until translucent.
Add asparagus stems and cook for 5 minutes. Pour in vegetable broth and simmer for 15 minutes.
Blend mixture until smooth using an immersion blender or food processor.
Stir in creamy liquid crème (or a light cream substitute if desired). Season with salt and pepper.
Serve hot, garnished with reserved asparagus tips and parsley (if using).
Notes
Use fresh asparagus for the best flavor. Homemade vegetable broth enhances the natural taste. For a dairy-free version, substitute crème with coconut milk or a plant-based cream.
- Prep Time: 15
- Cook Time: 20
- Category: Soupes & veloutés
- Method: Simmering and Pureeing
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg