If it is asparagus season, you should take fresh asparagus of course. Extend the cooking time for 5 minutes. It is not necessary to use both kinds of asparagus. Preferably take green asparagus, as it is more nutritious and develops a more genuine taste.
If you use fresh white asparagus, peel the spear and cut off the woody ends. If you use fresh green asparagus, just peel the lower third.
20 min
Ingredients per serving
- 100g (3.5 oz.) white asparagus (bottled or canned)
- 100g (3.5 oz.) green asparagus (bottled or canned)
- 1 onion
- 100g (3.5 oz.) cashew nuts
- 200g (7 oz.) cottage cheese
- 300ml (1.4 cups) water
- 1 teaspoon rapeseed or olive oil
- salt, pepper
Preparation
- Peel and dice onion.
- Cut asparagus in half.
- Heat up oil in a pot on medium heat.
- Put diced onion and 50g (1.7 oz.) cashews in the pot, fry for about 5 minutes.
- Add asparagus and water, let simmer for about 10 minutes, stir occasionally.
- At the end of cooking time, whisk soup with an immersion blender, season with salt and pepper.
- Alternatively, fill the soup in a blender, whisk thoroughly, season with salt and pepper.
- Serve soup on a deep plate or in a bowl, stir in cottage cheese, sprinkle with the remaining cashew nuts.
