Got Asparagus? Make this DELICIOUS Spanish Asparagus Soup

This Spanish Asparagus Soup, known as Sopa de Esparragos Trigueros, truly showcases that asparagus are so much more than just a side dish. It´s filled with a ton of great textures & flavors, effort-less to put together and all done in just 30 minutes.

Serve this delicious soup next to a crunchy baguette and a bottle of Spanish red wine, more specifically from the wine region of Jumilla, and you´re going to have yourself a complete and nourishing meal.

What really flavors this soup is the sweet smoked Spanish paprika. You can add in other spices and herbs if you like. But by keeping this soup simple, is what makes it stand-out above the crowd.

TIPS & TRICKS to Make this Recipe: To make this soup I used regular asparagus. So it took about 5 minutes for the asparagus to be tender. If you are using super thin asparagus, go for about 3 minutes. If you´re using super thick spears, go for about 10 minutes.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
VEGETABLE BROTH

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Watch the Video Below on How to Make this Spanish Asparagus Soup

5 from 2 votes

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Spanish Asparagus Soup | Sopa de Esparragos Trigueros

Course Main Course, Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 2

Calories 496 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 3 slices baguette 1 inch / 2.50 cm thick each
• 1 small onion
• 4 cloves garlic
• 2 tomatoes
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 bundle asparagus 300 grams
• 4 cups vegetable broth 1 liter
• 2 eggs
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Finely chop the onion, roughly chop the garlic and finely grate the tomatoes

2. Heat a stock pot with a medium heat and add in the olive oil

3. Meanwhile, cut the slices of baguette into small cubes, about 6 cubes from each slice

4. Add the pieces of bread into the stock pot with the hot olive oil, mix together and sautee until golden fried all around, about 4 minutes, then remove from the stock pot and set aside

5. Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously with the olive oil, after 3 to 4 minutes add in the paprika, quickly mix together, then add in the grated tomato, mix and then simmer

6. Meanwhile, cut the ends off the asparagus, then wash the asparagus under cold water, pat them dry and then cut into 1 inch (2.50 cm) pieces

7. Once the grated tomato has thickened, about 4 minutes, add in the pieces of asparagus, the pieces of fried bread and season everything with sea salt & black pepper, mix together, then add in the broth, raise to a high heat and bring to a boil, then place a lid on the stock pot and lower to a low medium heat

8. After about 5 minutes and the asparagus are tender, remove the lid, crack in the eggs, place the lid back on the stock pot and simmer for another 3 to 4 minutes or until the egg whites are cooked through, then remove from the heat

9. Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe

Nutrition Facts

Spanish Asparagus Soup | Sopa de Esparragos Trigueros

Amount Per Serving

Calories 496 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 5g31%

Trans Fat 0.01g

Polyunsaturated Fat 4g

Monounsaturated Fat 17g

Cholesterol 164mg55%

Sodium 373mg16%

Potassium 964mg28%

Carbohydrates 49g16%

Fiber 10g42%

Sugar 14g16%

Protein 19g38%

Vitamin A 3457IU69%

Vitamin C 34mg41%

Calcium 163mg16%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

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