Asparagus Soup Easy Introduction of Recipes Wasaafat

 Asparagus Soup

  This asparagus soup recipe is a great example of the less-is-more school of cooking. It's just a simple puree of asparagus and broth with a bit of heavy cream. The result is a delicious and creamy asparagus soup that tastes like spring.

Ingredients:

  1. 2 Lbs. FRESH Asparagus
  2. Big white onion chopped
  3. Two medium russet potatoes peeled and diced
  4. One large clove of garlic chopped
  5. Chicken stock – 1 quart
  6. Half and Half / 8 oz.
  7. Pad of butter
  8. Tarragon
  9. Salt and Pepper
Asparagus Soup

 Asparagus Soup

Directions:

Even as fresh as these asparagus are, I still cut off the ends (about 3 inches) and make a fifteen-minute stock in my soup pot boiling them in a quart of water. 

I discard them in case they have remnant fiber strands. I then add a quart of chicken stock, chopped onion, garlic, and potatoes. Add the next third of the asparagus in one-inch slices and simmer twenty minutes. I use an immersion blender for a quick spin, but it is not necessary if you like the chunks. Near the end, I add the chopped asparagus tips, half and half, butter, Tarragon, salt and pepper, and simmer for fifteen minutes.

Read also:

 How to Roast Asparagus in an easy and simple way

 Asparagus Panzanella Salad

Asparagus Salsa

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