How to make delicious asparagus soup

Cream of white asparagus soup

Here is a very tasty version of a light first course with the addition of cream. They will make the soup richer. Be sure to try it sometime in your spare time!

How to cook:

1. Rinse the asparagus and process it with a vegetable peeler.
2. Cut each pod into several pieces.
3. Wash the leek too, but chop it finely.
4. Place a piece of butter in a deep frying pan or saucepan and sprinkle the onion on top.
5. Simmer it, stirring, until soft.
6. Add asparagus and stir.
7. Prepare green asparagus at this time in the same way as green asparagus.
8. Introduce it to the bow.
9. Pour in the broth, close the lid and bring to a boil.
10. After this, add the cream, combine and let it boil again.
11. After twenty minutes, add spices.
12. After this, beat all the ingredients with an immersion blender and add lemon juice.
13. Ladle the soup into bowls and serve.

Tip: Lemon juice can be replaced with lime juice.

Cooking according to the recipe:

1. In a large saucepan, bring water to a boil. Fill a medium bowl with salted ice water. Blanch the asparagus in two batches: Add it to boiling water and cook until slightly softened, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to a bowl of ice water. Drain the water. Pour separately 7.5 tbsp. hot water from a saucepan.
2. Trim 18 asparagus tips on the diagonal and set aside for serving. Cut the remaining asparagus into small pieces.
3. Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrots and cook, covered, stirring occasionally, until softened, about 12 minutes. Add flour and cook, stirring with a wooden spoon, for another 2 minutes.
4. Pour in the asparagus water and, stirring constantly, bring to a boil. Tie the parsley, thyme and bay leaves into a bundle with a piece of kitchen twine and add to the soup. Reduce heat and simmer at low simmer for 10 minutes.
5. Add chopped asparagus and bring to a boil. Remove from heat and let cool.
6. Remove the bunch of herbs from the pan. Pour the soup into a blender in several portions and blend until smooth. Set a sieve over a large bowl and strain the asparagus soup. Return the puree to the pan and heat over medium heat.
7. Stir in the heavy cream, vermouth and salt into the soup and season to taste. Ladle the soup into warm bowls, garnish each serving with the remaining asparagus tips, and serve immediately.

Categories:

recipe / Blender / Summer dishes / Spring dishes / Lunch / Soups / Cream soups / Cream soups / Vegetable soups / Food Network - recipes / American cuisine

Vegetable first course recipe

If you love vegetables, then the next option is definitely for you. There will be an incredible amount of vegetables, which means just as many benefits and vitamins!

How to cook:

1. Peel the onion and chop finely.
2. Peel the garlic along with the fennel and chop.
3. Pour oil into a saucepan and heat it.
4. Add garlic, onion and fennel, fry until golden brown and soft.
5. During this time, wash the pepper and remove the insides.
6. Cut into small cubes.
7. Cut the celery into rings, rinsing first under running water.
8. Peel, wash and chop white asparagus.
9. Cut the peel off the carrots, wash them and chop them with a knife.
10. Add carrots, asparagus, celery and pepper to onion mixture.
11. Reduce heat, add water and close the lid.
12. As soon as everything boils, sprinkle with spices and simmer for twenty minutes.
13. Rinse the tomatoes and make cuts in the skin.
14. Place in boiling water for a minute, then remove the peel.
15. Chop coarsely, but without the stalks.
16. Place in a blender along with the basil and parsley.
17. Whisk until smooth and then pour over the vegetables in the saucepan.
18. Add tomato paste, green peas and cook for another five minutes.

Tip: To thicken the soup, add more tomatoes.

Creamy asparagus soup

With cream, any soup will be richer and in some places even more satisfying. So if you want to eat deliciously, save the following recipe.

How to cook:

1. Rinse and peel the asparagus, cut each pod into several pieces.
2. Wash the leeks and chop finely.
3. Cut the skin off the potatoes and rinse them.
4. Cut into cubes and rinse thoroughly to remove starch.
5. Place the butter in a saucepan and let it melt.
6. Add the leek and simmer it, stirring, for ten minutes.
7. Then add the potatoes and cook the same amount.
8. Add spices and saffron, stir.
9. Pour in the broth and add the asparagus.
10. Bring to a boil and cook for ten minutes until soft.
11. Blend the finished soup with a blender until smooth.
12. Pour in the cream, bring to a boil again, and you're done.

Tip: To add color, use turmeric.

How to make Asparagus Soup

1. First, wash the asparagus thoroughly and remove the thick ends.

2. Cut into small pieces.

3. Melt the butter in a saucepan or saucepan. Peel the onion and chop into cubes. Fry until transparent and add the garlic passed through a press.

4. Add asparagus (keep the tops aside) and diced potatoes.

5. Pour in the pre-prepared broth or clean water. Bring to a boil, add salt to taste. Cook over low heat for 15-20 minutes.

6. Add a little oil to the pan and add the asparagus tips. They will be used when serving soup. Fry for a minute, then pour in a couple of tablespoons of water or broth. Simmer for another 2-3 minutes until the liquid evaporates.

7. Puree the finished soup using an immersion blender. Return the pan to the heat and pour in the cream. Check for salt and pepper. Warm up and you can serve.

8. Pour soup into a bowl and add asparagus. You can also supplement it with crackers or grated cheese, for example. Bon appetit!

How to cook with mushrooms

Are mushrooms your weakness? Then be sure to prepare asparagus and fresh mushroom soup as your first course. Just imagine this aroma! What can we say about the taste?

How to cook:

1. Peel the mushrooms and cut into small cubes.
2. Remove the skin from the onion and chop it finely.
3. Heat the oil in a frying pan, add the onion and simmer until soft for about five minutes.
4. Add the mushrooms and cook, stirring, for another ten minutes.
5. Peel the potatoes, rinse and cut.
6. Rinse the cubes to remove starch.
7. Wash and peel the asparagus, cut each pod into several pieces.
8. Pour the broth into a saucepan and place on the stove.
9. Let it boil and place the potatoes and asparagus in it.
10. Cover the whole thing with a lid and let it boil.
11. Cook over medium heat for ten minutes.
12. Add cream cheese to the soup along with a bay leaf.
13. Add spices and cook for another five minutes.
14. Then add the dill and serve after a few minutes.

Tip: You can add a little cream instead of cream cheese.

Nutritional value of asparagus soup

To prepare various dishes, including asparagus soup , young shoots of the vegetable's rhizomes, which grow around the plant in the spring, are used.
If you do not cut off the shoots when they are young, then after a while they become rough and unsuitable for cooking and eating. Asparagus lends itself to various types of culinary processing: freezing, stewing, frying, baking, canning, boiling. Asparagus is included in various salads and side dishes, as well as soups. Asparagus - and its roots, grass, and root shoots - is a rich source of plant proteins, carbohydrates, potassium, organic acids and many others. nutrients and microelements. Thus, asparagus contains substances such as coumarins (improves heart function and blood quality), carotenes (improves vision, prevents the development of tumors), saponins (increases the secretion of glands), etc. In general, asparagus has a good effect on the functioning of the cardiovascular, nervous and bronchopulmonary systems, cleanses the body and has a beneficial effect on many of its processes.

Cooking method in a slow cooker

For owners of a multicooker, everything will be even easier and no less tasty! About half an hour, and your miracle assistant will notify you that the delicious and healthy soup with green asparagus is ready.

How to cook:

1. Rinse and clean the asparagus.
2. Pour water into the multicooker and turn on the cooking mode, let the water boil.
3. Drop in the asparagus and let it simmer for a few minutes.
4. Then drain in a colander and rinse under running water.
5. Peel the garlic and cut into slices.
6. Pour the indicated amount of water into the multicooker and add garlic and asparagus.
7. Add spices and oil.
8. Let it boil and then cook until the asparagus is soft.
9. Add a bouillon cube to the soup.
10. Add the pasta, beat in the eggs and simmer until done.

Tip: You can use any small noodles as pasta.

Cooking with chicken

They say that when there is meat in the soup, it immediately becomes nutritious. We decided to go with chicken so as not to make the dish too heavy. Tasty!

How to cook:

1. Peel the carrots and wash thoroughly.
2. Cut it in half and dry it.
3. Place the halves cut side down in a dry frying pan.
4. Dry until blackened.
5. Rinse the leek too, cut off the green part.
6. Wash the chicken thoroughly and place it in a saucepan.
7. Pour in the required amount of water and place on the stove, let it boil.
8. Skim off the foam and add carrots and green leeks to the bird.
9. Rinse the celery, peel it and also add it to the broth.
10. Cook for one hour.
11. At this time, wash the white part of the leek and cut it into halves of rings.
12. Place oil in a frying pan and heat it.
13. Add the chopped leek and simmer until soft for ten minutes.
14. Once the time is up, remove the chicken and let it cool at least a little so you can handle it.
15. Break the bird into small pieces.
16. Wash the beans, remove the tails.
17. Cut the pods into several pieces.
18. Rinse and peel the asparagus and chop.
19. Wash the parsley and chop it finely.
20. When the broth without the chicken comes back to a boil, add the asparagus and beans.
21. Cook for another five minutes, then add the meat and parsley.
22. Remove the soup from the heat and after five minutes pour into bowls.

Tip: You can use any other meat instead of chicken.

Useful tips

When you prepare asparagus soup, you must clean it and be sure to cut off the thick ends. Firstly, they can make the soup bitter, and secondly, you won’t be able to cook them until soft.

To make the soup truly tasty and unusual, you can serve it with smoked bacon chips. You can also add croutons, and if the soup is with cream, some pumpkin seeds.

Asparagus soup always turns out delicious. Don't doubt this even if you are new to the kitchen. After all, preparing such a dish is as easy as shelling pears! Bon appetit!

All about the benefits of asparagus...

According to its characteristics, asparagus is a unique product, supplying a large amount of vitamins (A, B, C, T, K) and minerals (copper, magnesium, manganese) for our body. Asparagus also contains high amounts of folic acid and dietary fiber.

Some time ago, asparagus was considered the food of kings, but now this vegetable is widely available - you can buy it in stores, at the market, and even grow it on your own plot.

The inhabitants of Ancient Egypt, who actively used asparagus for medicinal purposes, knew about its beneficial properties. Asparagus contains substances called coumarins, which are responsible for regulating blood clotting and therefore preventing the formation of blood clots. Consequently, asparagus has a beneficial effect on the circulatory system as a whole, and is also beneficial for the heart and blood vessels.

In addition, asparagus is low in calories and, therefore, suitable for people who care about their figure. And folic acid, which is part of the chemical composition of asparagus, strengthens hair and prevents the formation of wrinkles.

It can be used in various forms. Asparagus makes very tasty soups, main courses, salads, desserts and even drinks.

The easiest option is to simply boil the asparagus in boiling salted water for no more than 5 minutes, otherwise it will become tough and lose its color. Various creamy sauces are ideal for asparagus prepared in this way.

Asparagus makes excellent soups, and there are many recipes for their preparation - cream soup, puree soup, soup with vegetable or meat broth, white asparagus soup...