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Preparation
cut the bread into pieces and soak it in water. We wash the asparagus well, remove the hard part and put them in a pot with water and salt.
In a frying pan with extra virgin olive oil, fry the finely chopped garlic. be careful not to fry them too much. We pour the entire contents of the pan into the pot and cook it until the asparagus is tender. then we add the bread (drained of water) and we cook it for 10 minutes.
It can be served like this or we pass the soup through the blender and have a rich cream. in the latter case, be careful with the water so that it is not too loose.
A young red wine from Rioja is perfect to accompany this soup.
In a frying pan with extra virgin olive oil, fry the finely chopped garlic. be careful not to fry them too much. We pour the entire contents of the pan into the pot and cook it until the asparagus is tender. then we add the bread (drained of water) and we cook it for 10 minutes.
It can be served like this or we pass the soup through the blender and have a rich cream. in the latter case, be careful with the water so that it is not too loose.
A young red wine from Rioja is perfect to accompany this soup.
Ingredients
- wild asparagus.
- 4 cloves of garlic
- crusty bread.
- 1 glass of extra virgin olive oil
- Salt.
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