How Do You Make Cream Of Asparagus Soup?
Cream of asparagus soup is an elegent starter or lunch dish, and works well with green or white aspargus. It tastes delicous with warm crusty bread and will get your guests or family’s tastebuds captivated! [Serves 4, 30 mins preperation and cooking time] • Wash the asparagus spears thoroughly, to make sure any grit has been removed from the flower head at the top. • Peel the onion and chop roughly. Then peel and crush the garlic. • Melt the butter in a large pan with the olive oil (this stops the butter burning). Add the onion and garlic and saute gently for 5 minutes. • Chop the asparagus spears into 2 inch chunks and add to the pan. Continue to saute for a further 5 minutes. • Add the stock. Cover the pan and simmer gently for 5-10 minutes, until the asparagus is soft. • Liquidise until smooth. You can sieve the soup, if you want a smoother texture. Add the lemon juice and the herbs and mix well. Season with salt and pepper to taste. Then add the cream and reheat gently before servi
Winter is the best time for a cup of warm nourishing soup. But not from the can. IT might take some time and effort but nothing beats home-made soup. Clean asparagus and cut the tips off. Cook the tips until soft and leave aside for garnish. Cut the stalks into small pieces and wash thoroughly. Boil in salted water until tender and then drain. Heat the butter in a saucepan and add the flour. Stir to a roux and gradually add stock and milk. Keep stirring and bring to a boil. Add asparagus stalks, salt, pepper, sugar and nutmeg. Cook until stalks are very soft. Mix in a blender, add more milk and bring to a boil once again. Add the cream and stir well. Add peas, beans and asparagus tips.
