The delicate aroma of the asparagus makes a bold statement when cooked in a satisfactory bowl of asparagus soup. It is a fresh spring taste in a bowl.
Spring in a bowl – asparagus soup. (All Credit Photos: George Graham)
Asparagus is a main element in my kitchen and I use it in so many creative ways. Fried, grilled and steamed are obvious, but when we prevented ourselves from the stacks of thick stems on a market of farmers on the side of the road, we had soup in mind.
Rox and Lauren follow the perfect spears.
This is a healthy recipe, because my version has no cream as so much I tasted. I let the chicken stock infuse the aroma, and my handy blender reveals the thick texture we want. With a cream doll to remove Lily, the richness of this elegant dish does not have to be underestimated. As a main or first course, this asparagus soup is a satisfying.
Asparagus soup
Total time
Recipe of: George Graham – AcadianaTable.com
Serves: 4 to 6
ingredients
- 24 Stolenis spears
- 1 tablespoon olive oil
- 1 cup of cut yellow onion
- 1 cup of chopped celery
- 1 cup of peppers cut green cut
- 1 tablespoon garlic chopped
- ½ cup with cut onion cuts cut
- 1 teaspoon of dry oregano
- 1 teaspoon of dry thyme
- 6 cups stock of chicken
- Salt and freshly ground black pepper
- Cream
Instructions
- Remove the woody ends of asparagus stems. Cut the tips on the ends of the stems and reserve. Cut the rest of the asparagus into pieces and reserve.
- In a large vessel, with a heavy lid over medium-high heat, add the oil and onion, celery and pepper. Salt until the onion becomes translucent, about 5 minutes. Add the garlic, onion tips, oregano and thyme and leave for another 3 minutes.
- Add the asparagus pieces and chicken stock and bring to a boil. Reduce to low heat and cover the cooking for 45 minutes or until the asparagus pieces are fragile.
- Using an immersion blender (or a blender), pure soup to smooth. Add more stock (or water) if it is too thick. Season to taste with salt and pepper.
- Add the asparagus tips to the mixture and bring to a low heat. Cook for another 10 minutes or until the asparagus tips are fragile.
- Remove in bowls and add with a tablespoon of cream.
Notes
There is no need to peel the asparagus, because the blender will spray everything. I like chicken stock in this, but do not hesitate to use vegetable stocks for a vegan version. Some people add butter at the end of cooking for additional wealth, but I think this recipe does not need it. I would not advise to add a hot sauce or excessive spice that mask the freshness of the asparagus; This is a delicate dish.
3.5.3217
The soup is served.
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