Crema di asparagi

This morning when I walked up it was snowing... in May, can you believe it? I can't... so back into the winter jacket, scarf and gloves. BUT soon spring will come back, I am sure;)

I made this wonderful asparagus soup for dinner, a spring vegetable in a warm and smooth creamy soup. The soup is so creamy and absolutely delicious! This is now one of my favorite cream soups and I was not the only one who liked a lot... someone else loved it this evening at dinner;)!

This recipe comes from one of my friends who has a company and is doing Italian cooking courses here in Stockholm. She always finds/creates fantastic dishes.

Here is the recipe.

CREAM OF ASPARAGUS SOUP

Ingredients for 2 people: 200 g asparagus, 1 medium potato, 1 big shallot, 0.5 dl cream, 0.5 dl white wine, 3 dl water, 1 tsp sugar, butter, extra-virgin olive oil, garlic, fresh herbs (I used parsley, thyme and basil), salt and pepper, grated Pecorino romano.

Clean the shallots and chop them. Put them in a pot with butter and sauté them until they get nice golden color. Add the whine and the sugar, cook for a few minutes untilhalf of the wine has evaporated. Clean the potato and cut it in small pieces, add it into the pot. Add water, cream, salt and pepper and let cook until the poteto is soft. Clean the asparagus ans cut them in small pieces (put the asparagus tops aside) and put them into the soup, cook for about 10 minutes. Chop garlic and fresh herbs. Serve the soup in small bowls with some asparagus tops, mixed of fresh herbs, Pecorino and extra-virgin olive oil on top.