Creamy Green Asparagus Soup with Basil & Parmesan Toast

Ingredients

• 600 ggreen asparagus
• 1 pccourgette — approx. 300 g
• 1 pcyellow onion — medium
• 2 clovesgarlic
• 750 mlvegetable stock
• 150 mlcooking cream
• 15 gbasil — fresh
• 2 tbspolive oil
• ¼ tspnutmeg
• black pepper
• salt — to taste
• 8 pcsciabatta — thin slices
• 50 gParmesan cheese
• 1 tbspolive oil
• 1 clovegarlic

Method

1. 1

   Cut off about 2 cm from the bottom of the asparagus. Cut into pieces and set aside 8 asparagus tips.

2. 2

   Finely chop the onion, finely chop 2 cloves of garlic and dice the courgette.

3. 3

   Heat 2 tbsp olive oil and sauté the onion for 3 minutes.

4. 4

   Add garlic and courgette and cook for 3 minutes.

5. 5

   Add the asparagus pieces and cook for 2 minutes.

6. 6

   Add 750 ml vegetable stock and simmer gently for 10–12 minutes.

7. 7

   Add basil and nutmeg and purée until completely smooth.

8. 8

   Add 150 ml cooking cream, heat for 2 minutes and season with pepper and, if necessary, salt.

9. 9

   Cook the 8 reserved asparagus tips for 3–4 minutes until al dente.

10. 10

    Brush the ciabatta with 1 tbsp olive oil and toast briefly.

11. 11

    Rub the warm bread with the cut extra clove of garlic.

12. 12

    Distribute 50 g Parmesan cheese over the toast and gratinate for 2–3 minutes.

13. 13

    Divide the soup over four bowls and garnish each bowl with two asparagus tips and a few basil leaves. Serve with two Parmesan toasts.