You are here

Asparagus Soup

Meal.Mates's picture
I can still smell the fresh flavour from the Asparagus Soup I had last evening. Was a treat to my taste buds and a filling appetizer. Seasoned with cream, chopped vegetables and chicken stock, asparagus soup brings a balanced list of ingredients. I loved this newly tested preparation and am positive that you can check on your skills as well.
Ingredients
  Asparagus 1 Pound, tough ends removed
  Chopped red leaf escarole/Any soft-leaf lettuce 2 Cup (32 tbs), loosely packed
  Green onions 4 , chopped (White And Some Green)
  Garlic 1 Clove (5 gm), minced
  Minced tarragon 1 Tablespoon
  Butter/Rendered chicken fat 2 Tablespoon
  Rice flour 3 Tablespoon
  Brown chicken stock 5 Cup (80 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Lemon juice 2 Teaspoon
  Minced parsley/Chives 1 Tablespoon
  Paprika To Taste
Directions

Cut tips from asparagus and set aside.
Cut stalks into 1-inch pieces and saute with lettuce, onions, garlic and tarragon in butter until soft and lightly browned.
Sprinkle with flour and cook, stirring, 2 minutes.
Stir in stock and cook until slightly thickened, then season with salt and pepper.
Cover, bring to gentle boil, lower heat and simmer 30 minutes, or until asparagus is very soft.
Puree and reheat with cream; do not boil.
Add lemon juice and adjust seasonings with salt and pepper.
Garnish with parsley and paprika.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

Rate It

Your rating: None
4.10357
Average: 4.1 (14 votes)