Creamy asparagus soup with black Kampot pepper

Ingredients

  • 10 thick white asparagus spears (ideally using the firm ends)
  • 1 white onion
  • 1 large potato
  • 3 cloves of garlic
  • butter
  • a large handful of parmesan
  • a glass of white wine (can be substituted with water or broth)
  • ½ cream
  • ¼ grated nutmeg
  • black Kampot pepper

Instructions

1. Sauté the onion and garlic in butter until golden, and at the end add the nutmeg to "release its aroma".

2. Pour in the wine and let it evaporate for a moment.

3. Add the peeled and chopped asparagus and potato pieces.

4. Pour broth or water just to cover the vegetables and cook for about 15 minutes until soft.

5. Blend everything thoroughly, then stir in a handful of parmesan and cream, and season with salt to taste.

6. Garnish the plate with toasted bread and freshly ground Kampot pepper.

Enjoy your meal!

.pepper..field tip

White asparagus is ideal for soups, pasta, or gratins. For an intense flavor, use black Kampot pepper; for a milder taste, we recommend trying white pepper.

 

Enjoy your meal!

Author: Alisha Cooking

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