Asparagus is in
season from February to June. I noticed a particularly beautiful bunch in the
grocers’ last week-bright green, no signs of shriveling, the flowers tightly
closed. So I snatched it up.
Asparagus can be
prepared a bazillion ways. One of my
favorites is cream of asparagus soup. Quick, easy, and delicious, this soup is
ready in less than 40 minutes
Servings: 6-8
Time: Prep: 5 minutes; Cook: 20-30 minutes
Hardware: Measuring spoons and cups, a cutting board
and knives, a large soup pot, a blender or food processor, a tea towel, a
zester, a wooden spoon, a small bowl, a ladle, serving bowls
Ingredients:
- 2 pounds asparagus
- 1 medium onion (½ cup onion)
- 2 + 1 tablespoons butter
- 6 cups chicken broth
- 1 lemon
- ½ cup cream
- Salt
- Fresh pepper
- Zest the lemon. Squeeze the lemon juice into the small bowl. Set aside.
- Dice the onion. Heat 2 tablespoons of butter on medium high and sauté the onions until they are translucent. Stir occasionally. Everything should be bubbling, not browning. This should take about five minutes.
- Cut the asparagus into quarters. Save about 15 of the asparagus heads for garnish.
- Add the asparagus and broth and bring to a boil. Boil for 25-30 minutes or until the asparagus is tender.
- Add the asparagus to the blender and smooth. Make sure that you tilt the lid and hold it down with a tea towel. If you don’t the lid will blow off and make a big mess. You may need to do this part in a few batches. Return the soup to the heat and toss in the tips you saved and the lemon juice. Boil for 2 or three more minutes. Remove the soup from the heat and stir in the cream and the rest of the butter. Adjust the salt.
- To serve, ladle the soup into serving bowls. Top with the lemon zest and a few grinds of black pepper.
Cream of Asparagus Soup |
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