asparagus soup
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Ingredients For asparagus soup
- STOCK INGREDIENTS
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1 tsplemon peel, grated
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pinchpepper
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1/2 clight cream, optional
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7 cstock
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1 Tbspparsley, chopped
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1/2 tspsalt
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3leeks, white parts, sliced
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3 Tbspbutter
- SOUP INGREDIENTS
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8 cwater, cold
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1/2 tspsalt
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4parsley sprigs
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1celery stalk, chopped
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1carrot, peeled and chopped
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1bay leaf
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1 cleek greens roughly chopped
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1 lbasparagus, lower ends only
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parmesan cheese, grated
How To Make asparagus soup
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1STOCK *** Snap the lower end of the asparagus where they break easily when bent; rinse the ends well and roughly chop them into 1\" pieces.
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2Combine the rest of the stock ingredients in a stock pot, bring to a boil, simmer 20-25 minutes, and then strain.
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3SOUP *** Cut off the tips of the asparagus and set aside; Roughly chop the stems into 1\" pieces.
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4Melt the butter in a soup pot, add the leeks, and cook over medium-high heat for 2-3 minutes, stirring as needed.
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5Add the asparagus stems, salt and parsley.
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6Pour in 5 cups of the stock and bring to a boil; then simmer until asparagus is just tender, about 6 minutes.
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7Blend the soup in a blender; return soup to pot, stir in cream, if using, and thin it with more stock if necessary.
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8Season to taste with salt, pepper and lemon peel.
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9In another pot, bring a few cups of water to a boil with a little salt; cook the asparagus tips 1 1/2 to 2 minutes until they are done.
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10Add them to the soup and bring soup to a gentle simmer.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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