Zucchini, asparagus and apple cream for Thermomix
Today I'm sharing this zucchini, asparagus, and apple cream soup, which has a very special flavor, especially thanks to the touch of the apple. Sometimes I make it with just the green ingredients.
Ingredients · Servings 4
- 2 zucchini
- 1 bunch of green asparagus
- 1 small onion
- ½ leek
- 1 Granny Smith apple
- 3 tablespoons of extra virgin olive oil
- 100g of lamb's lettuce
- 100g of water —approximately, read the tips—
- 1 vegetable concentrate tablet
- 1 tablespoon of cream or cream cheese
- The tips of green asparagus
- Some apple slices
Method · 18 min
- Wash the zucchini and chop them without peeling, discarding the ends.
- Wash the asparagus, discard the toughest part, keep the tips and chop the rest.
- Cut the onion into large pieces.
- Remove the outer layer of the leek, wash it well, and cut the green part into fairly large pieces, even if they're uneven, because it will cook later. Reserve the white part for another recipe.
- Wash and dry the apple. Cut 8 slices as shown in the photo and add a few drops of lemon juice to prevent browning. Chop the remaining apple—no need to peel it.
- Put 2 tablespoons of extra virgin olive oil in the bowl and program 5 minutes, at 100ºC and speed 1. Add the green part of the leek, the onion, the zucchini, the asparagus, the apple and the lamb's lettuce. Program 5 minutes at Varoma temperature and speed 2.
- Add the water—read the instructions—and the vegetable stock cube and program for 25 minutes at Varoma temperature and speed 3. Check the amount of water released and consider whether you need to remove some. Each vegetable releases a different amount of water, and it's better to start with less and add more at the end than to make it watery from the beginning.
- Now add a tablespoon of cream or a tablespoon of cream cheese. You won't notice the flavor, but it adds a wonderful touch. Stir in a tablespoon of extra virgin olive oil and blend on progressive speed 5-7-9 for 25 seconds.
- Try it; if you add a bouillon cube, you usually don't need to adjust the salt. If it's too thick, add a little of the cooking water and stir with a spatula or by blending for a few seconds at increasing speed. Optionally, you can add a few drops of lemon juice or vinegar, which enhance the flavors.
- Put water in a saucepan with a pinch of salt. When it boils, add the tips, leave them for a couple of minutes, and then transfer them to a bowl of very cold water so they don't lose their color—this way they'll stay al dente.
- Garnish when the cream is hot and ready to serve with the apple slices and the green asparagus tips.
