Malaga-Style Green Asparagus Soup
A light yet comforting spring soup of green asparagus inspired by Malaga home cooking, with olive oil, garlic and a silky texture. It is simple to make and ideal for a starter or…
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Servings: 4 | Prep: 15 min | Cook: 30 min | Total: 45 min
Tags: Malaga-style, Spanish, asparagus, light lunch, soup, spring
Ingredients
- 600.0 g green asparagus (woody ends trimmed; tips reserved from about 8 spears for garnish if liked)
- 1.0 onion (medium, finely chopped)
- 3.0 garlic (thinly sliced)
- 200.0 g potato (peeled and diced for body)
- 3.0 tbsp extra virgin olive oil (preferably Spanish)
- 900.0 ml vegetable stock (hot, low salt if possible)
- 60.0 g bread (day-old white bread, torn into small pieces)
- 0.5 tsp ground cumin (optional but traditional in small amounts)
- 0.5 tsp sweet paprika (adds warmth and colour)
- 1.0 tsp salt (to taste)
- 0.25 tsp black pepper (freshly ground, to taste)
- 1.0 tbsp lemon juice (to brighten at the end)
Instructions
- Heat the olive oil over a medium heat for 2 minutes, then add the onion with a small pinch of salt and cook for 6 to 8 minutes, stirring often, until soft, glossy and sweet-smelling but not browned.
- Add the sliced garlic and cook over a low to medium heat for 1 minute, stirring constantly, until fragrant, then stir in the paprika and cumin for 10 seconds so the spices bloom without catching.
- Add the diced potato, torn bread and chopped asparagus stalks, keeping any reserved tips aside, and cook over a medium heat for 2 minutes while stirring so everything is lightly coated in the oil and aromatics.
- Pour in the hot stock, bring the soup to a gentle boil over a medium-high heat, then reduce to a low simmer and cook for 15 minutes, until the potato is tender and the asparagus is fully softened.
- While the soup simmers, cook the reserved asparagus tips in lightly salted simmering water over a medium heat for 2 to 3 minutes until just tender and bright green, then drain and set aside for garnish.
- Season the soup with most of the salt and the black pepper, then simmer over a low heat for 5 more minutes so the flavours meld and the broth tastes rounded and savoury.
- Blend the soup until very smooth, then return it to a low heat for 2 to 3 minutes, stirring gently, until silky and lightly thickened; if it seems too thick, loosen it with a splash of hot water or extra stock.
- Stir in the lemon juice, taste and adjust the seasoning with more salt or pepper if needed, then serve hot topped with the asparagus tips, chopped egg and parsley, when the aroma is fresh and the colour remains lively green.
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