Zuppa di Asparagi: An Italian Asparagus Soup Recipe
Zuppa di asparagi
Equipment
- Equipment Needed
- Large pot for cooking the asparagus
- Colander for draining
- Food processor or blender for pureeing
- Saucepan for finishing the soup
- Wooden spoon
Ingredients
- Ingredients:
- 1 1/4 pounds fresh asparagus
- 2 cups water for cooking the asparagus
- 2 tablespoons butter
- 3 large shallots diced
- 1/4 cup light cream you can substitute with almond milk for a dairy-free version
- 1/2 teaspoon fine sea salt
- Freshly ground pepper to taste
- Optional Garnishes:
- Crumbled prosciutto sautéed until crispy for a salty crunch
- A drizzle of olive oil or a sprinkle of grated Parmesan cheese
Instructions
- Method:
- Prepare the Asparagus: Begin by trimming the tough ends off the asparagus stalks. This can be done by snapping the ends or cutting them off with a knife. Place the asparagus in a large pot with 2 cups of water. Cover and bring it to a gentle boil, cooking the asparagus for about 3-4 minutes (adjust depending on the thickness of the stalks) until they are tender and easily pierced with a knife.
- Drain and Reserve Cooking Water: Once the asparagus is cooked, drain it in a colander set over a bowl to save the cooking water. This water is rich in nutrients and can be used to adjust the consistency of your soup later. Set aside a handful of the asparagus pieces (about 1/2 cup) for garnish.
- Sauté the Shallots: In a saucepan, melt the butter over medium-high heat. Add the diced shallots and cook gently until they soften and become translucent, about 3-4 minutes.
- Blend the Soup: Add the cooked asparagus (except for the reserved pieces) to the shallots. Sauté for another 4 minutes, allowing the asparagus to soften further. Once done, transfer the mixture to a food processor or blender and puree until smooth.
- Finish the Soup: Return the pureed mixture to the saucepan. Add the reserved cooking water (start with 1 1/2 cups) and stir in the cream and salt. Cook over low heat, stirring occasionally until the soup is warmed through. If the soup is too thick, add more of the reserved cooking water until you reach the desired consistency.
- Serve: Ladle the soup into bowls. Top with the reserved asparagus pieces and a sprinkle of pepper. If desired, add crispy prosciutto or grated Parmesan for extra flavor.
- Variations and Tips:
- Vegan version: Skip the cream and butter, using olive oil and a dairy-free milk, like coconut or almond milk. You could also add a little nutritional yeast to mimic the creaminess of dairy.
- Herbs: For extra flavor, add a sprig of thyme or basil while simmering the asparagus.
- Spices: If you prefer a bit of spice, a pinch of chili flakes can add a pleasant heat to the soup.
If you’ve ever had the pleasure of visiting the sunny regions of Italy, you might have encountered this refreshing, flavorful soup. Zuppa di Asparagi, or Asparagus Soup, is particularly beloved in regions like Umbria, where fresh asparagus grows abundantly in the spring. From my own personal experience, nothing beats the bright, fresh taste of asparagus in a creamy, warm soup that highlights its natural flavors. Let me show you how I make this dish.
What to Expect:
This soup is delicate yet flavorful, with a creamy texture that perfectly complements the tender asparagus. The shallots add a mild sweetness, and the cream makes it feel luxurious. It’s a perfect spring dish when asparagus is in season, and it’s ideal for a light first course or appetizer.
Ingredients:
- 1 1/4 pounds fresh asparagus
- 2 cups water (for cooking the asparagus)
- 2 tablespoons butter
- 3 large shallots, diced
- 1/4 cup light cream (you can substitute with almond milk for a dairy-free version)
- 1/2 teaspoon fine sea salt
- Freshly ground pepper, to taste
Optional Garnishes:
- Crumbled prosciutto (sautéed until crispy for a salty crunch)
- A drizzle of olive oil or a sprinkle of grated Parmesan cheese
- > Go here to buy the must-have equipment and ingredients for making a Savory #Zuppa di asparagi now.
Equipment Needed:
- Large pot for cooking the asparagus
- Colander for draining
- Food processor or blender for pureeing
- Saucepan for finishing the soup
- Wooden spoon
- > Go here to buy the must-have equipment and ingredients for making a Savory #Zuppa di asparagi now.
Prep Time: 15 minutes
Cuisine: Italian, Regional (Umbria)
Method:
- Prepare the Asparagus: Begin by trimming the tough ends off the asparagus stalks. This can be done by snapping the ends or cutting them off with a knife. Place the asparagus in a large pot with 2 cups of water. Cover and bring it to a gentle boil, cooking the asparagus for about 3-4 minutes (adjust depending on the thickness of the stalks) until they are tender and easily pierced with a knife.
- Drain and Reserve Cooking Water: Once the asparagus is cooked, drain it in a colander set over a bowl to save the cooking water. This water is rich in nutrients and can be used to adjust the consistency of your soup later. Set aside a handful of the asparagus pieces (about 1/2 cup) for garnish.
- Sauté the Shallots: In a saucepan, melt the butter over medium-high heat. Add the diced shallots and cook gently until they soften and become translucent, about 3-4 minutes.
- Blend the Soup: Add the cooked asparagus (except for the reserved pieces) to the shallots. Sauté for another 4 minutes, allowing the asparagus to soften further. Once done, transfer the mixture to a food processor or blender and puree until smooth.
- Finish the Soup: Return the pureed mixture to the saucepan. Add the reserved cooking water (start with 1 1/2 cups) and stir in the cream and salt. Cook over low heat, stirring occasionally until the soup is warmed through. If the soup is too thick, add more of the reserved cooking water until you reach the desired consistency.
- Serve: Ladle the soup into bowls. Top with the reserved asparagus pieces and a sprinkle of pepper. If desired, add crispy prosciutto or grated Parmesan for extra flavor.
Variations and Tips:
- Vegan version: Skip the cream and butter, using olive oil and a dairy-free milk, like coconut or almond milk. You could also add a little nutritional yeast to mimic the creaminess of dairy.
- Herbs: For extra flavor, add a sprig of thyme or basil while simmering the asparagus.
- Spices: If you prefer a bit of spice, a pinch of chili flakes can add a pleasant heat to the soup.
Substitutions:
- Shallots: If shallots aren’t available, you can use a small yellow onion or leeks for a similar sweetness.
- Butter: Substitute with olive oil or coconut oil for a dairy-free option.
- Cream: Use coconut cream for a richer, dairy-free version.
- > Go here to buy the must-have equipment and ingredients for making a Savory #Zuppa di asparagi now.
Nutritional Information (Per Serving):
- Calories: 150
- Protein: 4g
- Fat: 10g
- Carbohydrates: 15g
- Fiber: 5g
Notes: You can easily adjust the soup’s consistency by controlling the amount of reserved asparagus cooking water you add. For a smoother texture, blend more thoroughly, or for a chunkier soup, leave some pieces of asparagus unblended.
I hope this guide has made making Zuppa di Asparagi seem a little less daunting! Have you tried it before, or does it sound like something you’d love to try? Please, be honest, and let me know in the comments below, I love to hear feedback from real people like you! 😊
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
