You can give asparagus soup a try if you're tired of steaming or roasting asparagus.The green soup usually has onions and cream for rich flavor, but you can add lemon, herbs, or garlic.If you want to make a low-fat pan- roasted asparagus soup, it's easy to do.You can serve asparagus soup hot or chilled.
Step 1: 2 pounds of asparagus can be chopped into 2 inch pieces.
Put the asparagus on a cutting board.If you want to chop the asparagus into pieces, you need to remove the ends of the stalks.You can use the asparagus ends to make soup.Once you have a few dozen ends, place them in a pot of water and boil them for about 40 minutes.If you want to make soup, remove the asparagus bits.You'll have to cut or snap the bottom from the asparagus's dry end.
Step 2: Over medium heat, cook 1 chopped onion for 3 to 5 minutes.
The butter should be melted in a pot over medium heat.Then, cook the chopped onion until it becomes soft.Don't let the onion turn brown if you stir it frequently because it will stick to the pot.If you want the asparagus soup to have a garlic flavor, add 3 cloves of garlic to the onion.
Step 3: Cook the asparagus and veggies for 5 minutes.
Put the asparagus in the pot with the onion and cook it for a while.To cook evenly, stir the vegetables every few minutes.
Step 4: Bring in 5 c (1.2 L) of stock and cook it for 15 to 20 minutes.
Slowly pour in 5 cups of stock and save the rest for later.The asparagus will be soft if you cook the soup with the lid off.If you're watching your salt intake, use a stock.It's possible to control how much salt goes into the soup.The longer you cook it, the more green it becomes.As soon as the asparagus is tender enough to blend, turn off the burner.
Step 5: Place the asparagus soup in a container.
As soon as the asparagus is tender, turn off the burner and make a soup.When you don't see asparagus, cook the soup.It's fine if you don't have a blender.The soup should be ladled into a standard blender and pulse until it's blended.You may have to do it in batches.Pour the soup back into the pot.
Step 6: Cream of asparagus soup can be made with butter, cream, and cheese.
It is easy to make a creamy asparagus soup.Add the crme frache or heavy cream and the butter.It is possible to add 1/2 cup (50 g) of shredded parmesan for a richer taste.If you want to thin the soup, stir in some of the reserved chicken stock.
Step 7: Add salt and pepper to the soup before serving it.
If you want to improve the flavor of the asparagus soup, you can add fresh lemon juice.As you want, stir in as much salt and pepper as you please.The soup can be refrigerated for up to four days.
Step 8: 1 2 pounds of asparagus can be cut into 1 inch pieces.
Remove the asparagus ends.You will probably have to cut off the bottom of the stalks.Cut the asparagus stalks into small pieces.
Step 9: Add asparagus and tarragon to a skillet with butter or olive oil.
Put butter or extra-virgin olive oil into a deep skillet and set the burner to medium-high.Once the butter is melted or the oil is hot, put the chopped asparagus in the skillet along with 10 fresh tarragon leaves.You can use your favorite herb.Try fresh mint or basil.If you don't want to use dried herbs, you can use 1 g of dried tarragon.
Step 10: For 10 minutes, cook the asparagus.
When it's time to cook, turn the burner up to high and stir the asparagus.The asparagus will turn a rich brown color.You get a rich, deep flavor from pan- roasting asparagus.For a hands-off roasting method, spread the chopped asparagus on a rimmed baking sheet and cook it in an oven for 20 minutes.
Step 11: For 10 minutes, pour in stock and cook the soup.
Once the asparagus is golden, pour in 4 cups of chicken or vegetable stock and bring it to a boil.To make the liquid bubbles, turn the burner to medium.For asparagus, cook the soup for 10 minutes.The soup will concentrate the flavor if you keep the lid on the pot.
Step 12: The soup should be smooth.
Put the end of the blender in the soup by turning off the burner.When it's completely smooth, blend the soup.You don't have to worry about it.You can purée the soup in batches.Add salt and pepper to the soup to make it taste better.If the soup cools down a lot while you're mixing it, just pour it back into the pot and turn the burner to medium.Once the soup is hot, serve it.For up to 4 days, store leftover soup in a container.