Thursday, May 10, 2007

Homemade Asparagus Soup



I got this recipe from VideoJug but I did some minor adjustments by changing 2 ingredients to suit with what I have in the fridge. :)

This recipe has a lot of steps, so its better you make the asparagus stock the night before. Just keep in the fridge.

Serves: 2

1 bunch of fresh green asparagus
1 large onion
2 cups of chicken stock, or water, for the vegetarians
100 g milk
a big blob of butter
salt and pepper to taste

Prepare the asparagus
Rinse the asparagus. Break the tips off at their natural point and set aside to use later. Keep the woody parts for the stock.

The Stock
Place the stalks into pan and cover with chicken stock or water. Place on medium heat and cover the pan with lid. Let it boil.

Prepare other ingredients
While waiting for the pan to boil, cut off the tips of the asparagus using the large knife and set them aside. Chop the remaining stalks into 1 and a half cm pieces. Take the onion and chop it into thin slices.

Back to the stock
After having brought the stock to a boil, turn down the heat and simmer for ten minutes. Drain the stock. Discard the woody bits.

Prepare the butter
Dry the pan with some kitchen towel and then add the butter to the pan. Melt it gently it over a low heat, stirring it with the wooden spoon to help it along. Once the butter has melted, add the chopped asparagus stalks and the onions and stir well. Turn up the heat and then allow it to stew for five minutes, stirring occasionally. After roughly five minutes, add the stock. Cover the pan with a lid and then bring to the boil. When boiling, turn the heat down to a simmer. Allow the asparagus to cook until soft.

Blend the contents
Before blending, allow the mixture to cool for one minute. Next, carefully spoon the mixture into the electric blender. Blend it until it becomes a lovely velvety texture. Remove the blender lid and test to see if it has reached the desired consistency.

Add asparagus tips and cream
Return the soup to the pan and add the asparagus tips. Using the wooden spoon, stir the soup, add the milk, and stir again. Season with salt and pepper and stir again. Place on a low heat and simmer gently for five minutes.

Serve
Place in the bowl and swirl some cream (optional) on top and serve with some nice crusty bread.

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