Soups are commonly associated with cold climates, however, everyone has their tastes, so we can take a rich soup when we crave, regardless of the degrees that mark the thermometer.
One of the favorites is the asparagus and with a touch of garlic, the flavor stands out even more. If you feel like taking a natural soup, without all those preservatives and chemicals that bring the artificial, take note and follow this recipe.
1 kilo of trimmed asparagus
10 cloves garlic, ground
2 teaspoons olive oil
3 cups vegetable broth (low sodium)
Salt and black pepper to taste
Ground pepper and chopped parsley
1 cup of skim milk
Preheat oven to 220 ° C. Cover oven pan with foil. Mix the asparagus and the garlic with the olive oil. Season with salt and black pepper.
Place the asparagus with garlic in the pan with foil and bake for 12 minutes. Asparagus should be soft.
Then, take the asparagus with garlic to the blender, adding the milk and vegetable stock. Blend until the mixture is smooth and creamy.
Bring the soup to a saucepan and heat over medium heat. Add more vegetable stock if you want. Season with salt and pepper and test to see if the dressing is good.
Serve the soup in deep dishes and garnish with chopped parsley.