You are here

Cream Of Asparagus Soup

Elitists.Kitchen's picture
Ingredients
  Asparagus spears/2 tins whole asparagus spears 1 Pound
  Butter 1 Ounce (25 Gram)
  Oil 1 Tablespoon
  Onion 1 , chopped
  Onion 1 , peeled, chopped
  Celery stick 1 , sliced
  Chicken stock 1 Pint (600 Milliliter)
  White wine 3 Tablespoon
  Lemon 1 , juiced
  Cream 1⁄4 Pint (150 Milliliter)
  Paprika 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Using a knife, cut the heads off the asparagus.
2) In a pan add lightly salted water and simmer them for a few minutes in it. Drain and cool under cold running water. Keep them aside.
3) Using a vegetable scraper, scrape the asparagus stalks.
4) In a pan, heat oil and butter. Sauté the onion and celery in it.
5) Pour in stock, wine and lemon juice. Allow it to come to the boil. Then reduce the heat and simmer for 20 minutes.
6) Remove from heat and cool slightly. Put in a liquidizer and make a very smooth puree.
7) Add salt and pepper to season.
8) Put in the asparagus tips and stir with cream when about to serve.
9) Heat lightly.

SERVING
10) Serve warm or serve chilled in bowls.

NOTE
In the case of canned asparagus - drain the asparagus and reserve half the liquid.
Using a knife, cut off the tips and keep to one side, chop the stalks. Keep them in a pan with the onion, celery, stock, wine, asparagus liquid and lemon juice. Follow rest of the process as it is.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Asparagus
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
3

Rate It

Your rating: None
4.2125
Average: 4.2 (16 votes)