Would you like to prepare a perfect cream of asparagus and mushrooms with a thyme aroma? You can use this recipe as first dish or "entrée" or as a strategic meal to "disguise" vegetables.
The strong taste of asparagus and mushrooms combine in this recipe that becomes even better due to the fresh thyme that has got a delicious perfume.
Actually it is a recipe created to use leftovers because in all good kitchens nothing should be thrown away and I get a big satisfaction when I avoid wasting the food in my fridge.
Moreover, as you may already know, I always try to bring vegetables to the table in new ways so that everybody can eat them, included my daughters.
The recipe has been sent by Mara Begnini from Camino (AL) who wrote: "The night before I had prepared a pasta with asparagus tops, so I wanted to find a way of cooking the rest of asparagus that we usually eliminate because they are too hard. I thought of making a soup but I had always had to cut a big part of the asparagus, so I prepared this cream of asparagus soup in a flash and it was very appreciated. The quantities are good for four small portions, if you want to increase them you can cook a potato cut into thin rounds with mushrooms, and add one measuring cup of water more."
If you like cream of vegetables soup you may also try the Pumpkin and Carrot Soup.
I suggest you try the Asparagus and Pancetta Risotto and the Pasta with Asparagus if you like asparagus.
While if you like mushrooms, the Champignon Mushrooms Sauce, the Squids and Mushrooms Risotto and the White Mushrooms Crepes.
(4 people serving)
- Stems of a Bunch of Asparagus (last 10 cm)
- 1 Garlic Clove
- 1 Butter Knob
- 1/2 Measuring Cup Wine
- 1 Measuring Cup Water
- 100 g Frozen Mushrooms
- 1 or 2 Measuring Cups Milk
- Thyme Leaves to taste
How to prepare the Cream of Asparagus, Mushrooms and Thyme Soup
Cut the asparagus stems into pieces and put them into the bowl with butter and garlic. 3 Min. 100°C Speed 2.
Add wine. 5 Min. Temp. Varoma Speed 2.
Add water and mushrooms and cook leaving the measuring cup inclined. 15 Min. 100°C Speed 2.
At the end add 1 measuring cup of milk. 1 Min. Speed 10.
If you like it more watery, add another milk measuring cup and stir. 5 Sec. Speed 3.
Pour into dishes and spread with fresh thyme leaves.
You can serve with croutons like every other cream of vegetable soup.
Translated from the Italian recipe
Vellutata di Asparagi, Funghi e Timo col Bimby