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Cooking manuals are complex documents which are frequently published by official organizations in various countries. The goal of these publications can vary greatly. Sometimes they seek to standardize the preparation of certain products from a country or region and other times they are…
Source: Recetas de rechupete
Tiempo de preparación: 25 minutos
Ingredientes
Estamos en plena temporada de espárragos verdes o trigueros, aunque podéis encontrarlos en los mercados durante todo el año ahora mismo es cuando están en su mejor momento. Yo casi siempre los preparo a la plancha o a la brasa, incluso en alguna cena caen en un revuelto con unos ajetes y un poquito de bacón. Pero esta vez me he decidido por su versión en crema, un plato casero, sano y muy sencillo, que estoy seguro os gustará.
Los espárragos trigueros son los más sabrosos de su familia, a diferencia de los blancos son más finos y alargados. Los podéis encontrar en las laderas de los caminos de manera silvestre desde finales de invierno hasta mediados de abril. Aunque si no sois muy aficionados a los paseos por el campo, en cualquier supermercado encontraréis varios tipos dependiendo de su grosor. Además de su gran sabor el espárrago tiene muy pocas calorías debido a su alta proporción de agua, y su elevado contenido en fibra aporta sensación de saciedad ayudando a reducir el apetito.
Esta crema de espárragos es una solución saludable, económica y muy apetitosa para una cena si os apetece un plato rico de cuchara. Las cremas de verduras se han convertido desde hace poco en un clásico de mis cenas fáciles y rápidas, así me voy a la cama con un plato sano y muy completo. Cualquiera de las cremas de rechupete que tenemos en el blog como la de calabaza, de grelos o la de puerros, deberían estar presentes al menos una vez en nuestro menú semanal. Son fáciles de preparar y no requieren mucho tiempo. Os invito a que al menos una vez probéis la crema que os presento hoy, una forma deliciosa de comer espárragos. Espero que os guste.
Preparation time: 25 minutes
Ingredients
We are at the height of green asparagus and wild asparagus season. Although you can find them in the market all year long, they are at their best right now. I almost always pan fry or grill them, and sometimes for dinner I'll even add them to scrambled eggs with some green garlic and a little bacon. However, this time I opted for a cream soup version. A home-made, healthy and very simple dish that I'm sure you'll like.
Wild asparagus are the most flavorful of the asparagus family, and unlike white asparagus they're thinner and longer. You can find them growing wild on the sides of the road from the end of winter until mid-April. Although, if you aren't big fans of hiking, you can find several types of varying thickness in any supermarket. In addition to their great taste, asparagus have very few calories due to the significant amount of water they contain, and their high fiber content creates a sense of fullness which helps to reduce hunger.
This cream of asparagus soup is a healthy, inexpensive and very appetizing option for dinner if you are looking for a delicious soup or stew. Cream of vegetable soups have recently become one of my standard dishes for easy and fast dinners, that way I go to bed having eaten a healthy and well-rounded dish. Any of the scrumptious cream soups we have on the blog such as the cream of pumpkin soup, cream of turnip soup or cream of leek soup, should make an appearance at least once in our weekly menu. They are easy to prepare and don't require much time. I encourage you to try this cream soup I'm showing you today at least once. It's a delicious way to eat asparagus. I hope you like it.
Contact Traducción Culinaria by calling +34 685 170 314 or by sending an e-mail to: info@traduccionculinaria.com.