Creamy spring asparagus soup with garlic and herb finishing.
A seasonal Corsican soup celebrating spring vegetables with a silky texture, enhanced with local herbs and a touch of cream.
Serves 4
Cut off woody ends and chop asparagus into pieces.
Heat oil, sauté minced garlic until fragrant.
Add asparagus and stock, simmer 20 minutes until tender.
Blend until smooth, stir in cream, season with salt and pepper.
Reserve some asparagus tips for garnish
Use fresh spring asparagus
Serve hot with crusty bread
Add white wine
Top with crispy bacon bits
Refrigerate for up to 3 days or freeze for 2 months.
Corsican spring soups celebrate the island's fresh produce.
Fresh is better, but frozen works if properly thawed.
Per serving · 4 servings total
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