Asparagus soup with feta cheese
Asparagus soup with feta, new potatoes, and dill is the true essence of spring. The recipe is very simple, and the soup can also be easily served with pasta instead of potatoes.
Preparation time: 1 hour 30 minutes Number of servings: nearly 2400 g of soup In 100 g of soup: Energy value 82 kcal Carbohydrates 5 g - Including sugars 2 g Protein 2 g Fats 6 g Diet: low-sugar, low-carbohydrate, vegetarian.
- young green asparagus 1 bunch
- delicate vegetable broth 1 liter
- new potatoes 400 g
- carrots 150 g - 2 small
- onion 110 g - 1 piece
- clarified butter 20 g
- mascarpone cream 150 g
- feta cheese 200 g or more
- freshly squeezed lemon juice 2-3 tablespoons
- salt and pepper, half a teaspoon each
- a large handful or more of fresh chopped dill
Asparagus soup with feta cheese
Before you start making the soup, I recommend reading the entire recipe first to prepare for the next steps. Remove the mascarpone cheese from the refrigerator in advance.
Add two tablespoons of clarified butter (about 20 grams) to the pot you plan to use for the soup. Add the peeled and chopped onion and peeled and sliced carrots to the heated fat. Cover and simmer over low heat for about 10-15 minutes.
Tip: As a last resort, you can replace the onion with, for example, a similar amount of leek.
After this time, pour about 1 liter of homemade vegetable stock into the pot, preferably unseasoned. Add about 400 g of potatoes, cut into smaller pieces. In spring, I recommend new potatoes, which don't need to be peeled. Cover the pot again and simmer until the potatoes are tender, about 20 minutes.
Tip: You can skip the potatoes and cook your favorite pasta separately for the soup. This will shorten the cooking time of the broth with onions and carrots to about 10 minutes.
Wash a bunch of young, green asparagus under cold, running water (young asparagus doesn't need to be peeled). Be careful with the spears, which are very delicate and may break. Hold the end of each spear and snap off the woody ends. You can do this with your hands. The asparagus will break naturally at the edible end. Prepare all the asparagus this way. Pat them dry on a paper towel and cut each spear into bite-sized pieces. Leave the "heads" intact. I ended up with about 370 grams of chopped asparagus.
Add the chopped asparagus to the pot. Use a ladle to scoop out a portion of the broth and pour it into the bowl with the mascarpone cheese (150 grams of cheese at room temperature). Mix thoroughly or even blend the mascarpone cheese and broth in a blender. Pour the smooth liquid back into the pot. This will prevent small pieces of cheese from forming in the soup.
Stir the soup, then add half a teaspoon each of salt and pepper. Stir again and bring to a boil. After about five minutes of gentle simmering, the asparagus should be tender. If necessary, simmer the soup a bit longer.
Tip: Mascarpone can be replaced with the same amount of whipping cream 30%.
When the soup is almost ready, start by adding two tablespoons of freshly squeezed lemon juice and a generous handful of finely chopped fresh dill. Stir the soup and check the taste. If necessary, add a little more pepper and perhaps a little more lemon juice. If the soup is very lightly salted, you can add a little salt. However, don't overdo it, as you'll also add feta cheese, which is salty, to the soup on the plate. Once it's boiling, turn off the heat immediately and serve with grated or diced feta cheese and fresh bread.
Enjoy your meal.
