Pea and Asparagus Cappuccino Recipe

Preparation of the ingredients. Cut the green asparagus into pieces (keep the tips for decoration) and chop the spring onion and garlic. Sauté the spring onion and garlic in olive oil in a pan until they become translucent.

Cooking Add the peas and the asparagus (except the tips), then pour in the vegetable broth. Let simmer over medium heat for about 10 minutes, until the vegetables are tender.

Preparation of the soup Blend the mixture with an immersion blender or a blender until a smooth texture is achieved. Strain the soup to remove any lumps.

Preparation of Parmesan Whipped Cream Whip the well-chilled cream with the Parmesan until a light and airy consistency is achieved.

Serve the soup in small glasses or cups. Place a spoonful of parmesan whipped cream on top. Garnish with blanched asparagus tips. Serve immediately.