Asparagus are a delicious treat that grows from May to July. Of course imports are available all year long, but without any doubts, the best ones are found in their right season. As the price tag is quite high, this is really a delicacy that vegetarians tend to crave for. Apart from their savory flavor, they are a super, super food. With Vitamin A, C, potassium, iron and calcium, asparagus are something that is worth having on your plate.
One thing to keep in mind when cooking asparagus: you have to prepare them well, otherwise you will get fibers. So do not forget to take the bottom of the asparagus out and to peel the exterior to make sure you will only get the smooth part of them. Now that the asparagus are ready, get ready for making the soup. Asparagus soup is my favorite soup ever, and as this is my favorite recipe so… I hope you will enjoy it!
The How-To Asparagus Soup
Asparagus soup. The best recipe I have ever tried.
Start by pealing the asparagus, cutting the bottom, and by cutting them into 4 quarters. Reserve the heads.
Put the quarters of the asparagus into a skillet with the butter and cook them for 10 minutes on low fire.
Continue by heating up water in a large skillet with the vegetable stock. The quantity of water should cover 2 times the asparagus heads. When simmering, add the asparagus heads and cook them for 10 minutes.
Get back to the skillet. After 10 minutes turn the fire off. And spread the 3 tablespoons of flour on top of the asparagus. Let it absorb the flour.
Take the asparagus heads out of the water and reserve.
Once the flour is absorbed, transfer the cooking water in the skillet with the asparagus quarters.
If the skillet allows it, use a hand blender directly into it and start blending. If not just transfer to a pot where you can blend.
The only patience you only need in this recipe is the blending because asparagus have a lot of fibers. So it is going to take around 10 minutes to get a very smooth cream.
To make it creamier, add the 4 tablespoons of heavy cream and with the hand blender mix it for 5 seconds.
Serve each soup plate, divide the reserved asparagus heads into each plate. Add some chopped chives, ground turmeric and pepper.
Ready to serve and bon appétit!
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