Asparagus Puree Soup With Zucchini And Cod

395

Post is also available in: Italian

Winter has arrived and more and more often we are looking for warm and comforting dishes, soups are certainly among the fastest and healthiest dishes to prepare. The Asparagus Puree Soup with Zucchini and Cod is a delicate and tasty dish, lots of vegetables cooked in a dashi broth of kombu seaweed alone to highlight the baked cod fillet.

crema di asparagi

Asparagus Puree Soup With Zucchini And Cod

To prepare the Asparagus Puree Soup I used some trumpet courgettes since it is the end of the season, but if you don’t find them, the round courgettes are fine. And if you don’t even find those, use the classic dark ones using a little less water and a couple of courgettes more to ensure that the cream remains tasty and not too watery.

To give body to the cream I used potatoes. Remember to remove at least half of the broth before blending everything and possibly add more later if it is too thick.

I seasoned the cod and left it to flavor while I was preparing and cooking the soup. When the soup was almost cooked I put them in the oven since the fish takes a little while to cook. Once cooked and golden, I took them out of the oven and assembled the Asparagus Puree Soup with Zucchini and Cod, garnishing the dish with black sesame seeds and Sriracha, a typical Thai spicy sauce based on garlic and chilli to give both an extra touch to taste and color, if you don’t like spicy, omit it or replace it with tomato or pepper paste.

If you like vegetable soups I recommend the Sweet Potato and Pumpkin Soup and Sausage or

5 from 1 vote

Asparagus Puree Soup With Zucchini And Cod

Velvety cream of asparagus and courgettes with cod fillet with sesame and lime.
Servings 4 portions
Prep Time 15 mins
Cook Time 30 mins
Fillet Cooking 15 mins
Total Time 1 hr

Ingredients

  • 450 g Asparagus
  • 190 g Potatoes
  • 300 g Sicilian Cucuzza
  • 4 Cod Fillets
  • 10 g Kombu Seaweed
  • 2 Lime Peels
  • 5 Sesame Oil
  • 50 ml Sake
  • 1 Lime Juice
  • 5 g Salt
  • 1,5 l Water

Garnish

  • Sriracha
  • Black Sesame Seeds

Instructions

  • Put 1 1/2 liters of water in a pot and put the Kombu seaweed in it to soak.
    10 g Kombu Seaweed, 1,5 l Water
  • In a pan, put the fillets, the grated peel of two limes, the sesame oil, the sake, the juice of one lime and a pinch of salt to marinate.
    4 Cod Fillets, 2 Lime Peels, 5 Sesame Oil, 50 ml Sake, 1 Lime Juice, 5 g Salt
  • Clean and wash the vegetables. Put them to cook and after 15 minutes remove the seaweed from the broth and cook until the vegetables are cooked.
    450 g Asparagus, 190 g Potatoes, 300 g Sicilian Cucuzza
  • Heat the oven to 180 °C, once hot cook the fillets for 15 minutes or until they are cooked and golden.
  • When the vegetables are cooked, remove some broth from the pot and set aside. Blend to obtain a smooth, lump-free cream. If it's too thick, add some broth that you have previously set aside and salt the cream.
  • Let the fish cool for a few minutes so that when you cut it, it doesn't fall apart, then slice it into thin slices.
  • Place the Asparagus and Zucchini Cream in a deep plate and gently place the fish in the center. Garnish with black sesame seeds and Sriracha drops.
    Black Sesame Seeds, Sriracha
Chef: Taira by R.J.
Calories: 179kcal
Course: First Course
Cuisine: Recipes Journey Original
Keyword: Fish, Soups
Difficulty: Easy
Temperature: 180 °C/356 °F

Nutrition

Serving: 361g | Calories: 179kcal (9%) | Carbohydrates: 20g (7%) | Protein: 19g (38%) | Fat: 2.2g (3%) | Sugar: 4g (4%)

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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