Kim’s Kitchen
Asparagus Soup
I make this soup with the parts of the asparagus that I don’t use when making any asparagus dish. Well, I do steel a couple of asparagus to use as garnish. So, is a Bonus and so good… If adding Cream, you can then call it a "Asparagus Cream Soup"...
Makes 6 – 8 oz Portions
Ingredients:
3 Tbsp Butter or Olive Oil
4 oz Onion chopped small
1 lb Asparagus, end parts (having cut the very ends and discarted)
12 ea Asparagus tips
2 Tbsp Butter or Olive Oil
2 Tbsp Flour
6 C Vegetable Broth
1 tsp Kosher Salt
½ tsp Black Pepper
¼ C Crème (optional)
Instruction:
When making a asparagus dish I usually, cut the very ends (dry part) and snap the asparagus to save the spears for the dish and then boiling the bottoms (that usually are thrown away because of the fiber), until the asparagus are soft.
Blend well in a blender until very smooth, pass through a strainer, return to pot.
Sautee Onions, with Butter or Olive Oil, Salt and Pepper.
While cooking, add Flour and incorporate well with the onions, slowly add the asparagus strained mixture, while always stirring so incorporates well. Bring to a boil add, more broth if too thick or the cream if choosing to add it. Serve Hot with Asparagus tips as garnish.
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