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VERSION / VERSÃO

08/ 07 / 2015

ON COLD DAYS WE DESERVE COMFORTING HOT SOUP

Undoubtedly, I’m not a winter or autumn kind of girl! Despite that, I was born in July during winter in Brazil. I hate feeling cold and wearing lots of clothes because I can never keep warm! However, there is nothing better than drinking a glass of fine wine, sitting at a beautiful table with a special décor...flowers, plates, cutlery, goblets and, of course, enjoying some comforting hot soup! I love this asparagus soup recipe; it is full-bodied because of the double cream and is even better if served with a layer of all-butter puff pastry on top. Also, I always make different puff pastry chopsticks to serve with it. It is a great charm when it comes to snacks! The recipe is incredibly easy, so there’s no excuse for you not to make it, only if you are in a strict, calorie-controlled diet or some severe restriction because nowadays, you can even find fresh lactose free double cream! 

 

ASPARAGUS SOUP WITH ALL-BUTTER PUFF PASTRY

 

              Total time: 50 minutes                              Serves: 2 people

 

Ingredients:

- 1 pack green asparagus (500 grams)

- 1 tablespoon olive oil

- 1/2 medium onion, finely chopped

- 2 cloves of garlic, crushed

- 1/3 cup water

- 1/3 cup semi-skimmed milk

- 1 1/2 cups double fresh milk

- 1 level teaspoon salt 

- 3 tablespoons parsley

- all-butter puff pastry

- 1 egg, to glaze

 

Method:

1. Remove the puff pastry from the freezer;

 

2. Cut the tough ends of the asparagus and cut them into smaller pieces;

 

3. Next, cut the onions into cubes, crush the garlic and grill in a pan with olive oil;

 

4. Add the asparagus, let it braise for a while and put a little water to cook, until tender;

 

5. Then, set aside a part of the braised asparagus and place in a blender with milk and beat until smooth mixture;

 

6. Then bring the mixture back to the pan with the other part of the asparagus, add the double cream, parsley and salt, cook for a few more minutes until the mixture is creamy;

 

7. If the soup gets too thin, add a mixture of milk, a little rum, brandy or whiskey with cornstarch to thicken;

 

8. Place in bowls and cover with all-butter puff pastry. Then brush an egg wash on your pastry so that it gets a golden color;

 

10. Bake in preheated oven to 220°C. Once the pastry puffs and gets lightly brown, the soup is ready. Just be careful not to burn your mouth on this boiling soup!