Featured Recipe
Asparagus Basil Cream Soup
By Kate
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Asparagus trimmed and cut in chunks. Onion and garlic softened in olive oil then simmered with diced sweet potato and chicken broth until tender. The rest of asparagus joins in last few minutes. Blended till smooth, seasoned with basil pesto, salt, pepper. Crispy whole wheat baguette slices spread with cottage cheese mixed with basil pesto, topped with blanched asparagus tips. Soup ladled hot, topped with fresh basil leaves and optional extra pesto. No eggs. Prep and cook about 50 minutes. Six servings. French-inspired entrée or light meal. Healthy, fresh flavors.
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Prep:
30 min
Cook:
25 min
Total:
55 min
Serves:
6 servings
soup
healthy
French
vegetarian
asparagus
Introduction
Asparagus and basil. Green, fresh, grassy. Onion and garlic to build the base. Olive oil’s mild richness. Add sweet potato—different, sweeter, creamier than potato standard. Chicken stock, clear but flavorful. Part simmer, part blanch, careful timing. The asparagus tips reserved for crunch and bite on croûtons with cottage cheese and pesto. Bread toasted. All done in under an hour. Six hungry mouths. French inspired, no eggs in this. Cool contrast of textures. Simple flavors but layered. The green tip crunch against creamy soup. No fuss, just essentials.
Ingredients
About the ingredients
Trim asparagus to discard woody ends. Cut stalks into pieces except for tips, which get special treatment in croûtons. Sweet potato adds subtle sweetness and thickens broth naturally. Onion and garlic build the aromatic base, softened gently in olive oil to avoid burning or bitterness. Use a good quality chicken stock for depth; vegetable stock can substitute for vegetarian version. Basil pesto folded in adds fresh herbal complexity; use fresh basil leaves also, leaves torn by hand to keep color and aroma. Whole wheat bread toasted crisply holds the cheese mixture without soak-through. Cottage cheese for light creaminess and protein, flavored by pesto, no need for extra salt. Salt and pepper adjust final taste. Keep quantities within roughly 30% less or more of original to balance flavors and texture.
Method
Croûtons Preparation
- In boiling salted water, blanch 60 g asparagus tips until just tender, about 2 minutes. Transfer to ice water to stop cooking. Drain and set aside.
- Mix the cottage cheese and 6 ml basil pesto together until combined. Spread mixture evenly over toasted baguette slices. Top each with several asparagus tips. Set aside for serving.
- Heat olive oil over medium flame in a large pot. Sauté onion and garlic till fragrant and soft, about 5 minutes.
- Add diced sweet potato and chicken stock. Bring to boil. Reduce heat, cover, and simmer 18–22 minutes until potato is tender.
- Add chopped asparagus stalks (not tips). Cover and cook 3–5 minutes longer, until stalks are tender but not mushy.
- Transfer contents carefully to blender. Add 8 ml basil pesto. Blend until creamy and smooth. Season with salt and pepper.
- Ladle soup into bowls. Garnish with fresh basil leaves and any desired extra basil pesto drizzle.
- Serve with prepared asparagus croûtons on the side.
Soup Base
Serving
Technique Tips
Blanch asparagus tips first to keep color and firm bite. Shock in ice water immediately to stop cooking and lock color. Sauté onions and garlic slowly until translucent, not browned, to preserve sweetness and avoid bitterness. Sweet potato cooks until fork tender before asparagus stalks added, ensuring even cooking. Short cooking on asparagus stalks preserves texture for blending and good flavor. Blend carefully until silky smooth but not watery; thicker soup preferred, adjust with broth if necessary. Season little by little to avoid over-salting. Assembling croûtons: mix cottage cheese and pesto well, spread thinly on hot toasted bread so cheese softens slightly but bread remains crisp. Add blanched tips without overwhelming topping. Garnish selective with basil and optional extra pesto drizzle for herbal pop. Serve soup hot, croûtons on side or floating.
Chef's Notes
- 💡 Start with fresh asparagus. Trim woody ends. Cut into chunks. Asparagus needs to be tender. Blanch tips for crunch. Set aside cold. Cool off fast. Ice water is a must. Minimize cooking time. Precise timing keeps color and texture. Whole wheat baguette gives depth. Toast till golden. Crunchy is key.
- 💡 Using sweet potato? It’s sweeter than regular potatoes. Adds creaminess without heavy cream. Perfect for lighter soups. Diced small for quick cooking. Keep an eye on tenderness. Mix onion and garlic well. They build flavor base. Sauté slow to avoid bitterness. Almond oil or avocado oil also works.
- 💡 Adjust consistency after blending. Too thick? Add more broth gradually. Blend to creamy smoothness. Don’t pulse too much. Silkiness matters, not wateriness. Season soup in parts. Taste often. Keep adding basil pesto little by little. Fresh herbs boost flavor. Just don’t overdo salt to ruin balance.
- 💡 Serving matters too. Ladle soup into heated bowls. Garnish with fresh basil leaves. Optional extra drizzle of pesto brightens up the dish. As for croûtons, add on the side or float them on top. That gives a nice touch. Mixing textures is essential. Creamy soup with crispy bread hits the right notes.
- 💡 Croûtons made with cottage cheese? Mix pesto in, spread thinly. Use while bread is warm. That way, the cheese melts a bit but stays firm. Layering is important. Don’t overload croûtons with too many asparagus tips. A few onto each. Keeps it balanced and visually appealing.
Kitchen Wisdom
How long does soup stay fresh?
Fridge keeps it for 3 to 4 days. Can freeze up to three months. Pour into freezer-safe containers. Leave space for expansion. Thaw overnight in fridge. Reheat gently when ready.
What if the soup is too thick?
Add more stock. Stir well till combined. Heat up slightly to mix it in. A splash of water works too. Gradual approach to avoid too thin. Taste again after adjusting. Fix salt after changes.
Can I make this vegan?
Yes, substitute chicken stock with vegetable broth. Keep the sweet potato. Use more olive oil for richness. Adjust seasoning. Basil pesto can be made vegan. Use nutritional yeast instead of cheese. Blend well to get consistency right.
Any tips for the best flavor?
Use fresh ingredients. Fresh basil, sweet potatoes, quality stock are essential. Cook onions till soft. Layering flavors matters. Adjust seasoning gradually, taste often. Keep adding until just right. Serve hot with fresh garnish.
