A simple creamy asparagus soup recipe with a secret ingredient for the richest color and flavor. This is the ideal approach to commemorate the arrival of the season’s first green stems.

You know spring has here when the best asparagus starts to emerge at every market. Although asparagus is available all year, I believe that the best season for it is spring. Purchase in quantity and begin preparing asparagus!

Asparagus is a perennial crop that needs to be carefully selected and handled. Slowly draw the truck over the crop with the tractor, while the harvester rests on the rear of the truck. They bent down and picked the asparagus one by one when it appeared between their hanging feet. Freshly plucked asparagus is enough to eat raw on warm sunny days.

A simple creamy asparagus soup recipe with a secret ingredient for the richest color and flavor. This is the ideal approach to commemorate the arrival of the season’s first green stems.

You know spring has here when the best asparagus starts to emerge at every market. Although asparagus is available all year, I believe that the best season for it is spring. Purchase in quantity and begin preparing asparagus!

Asparagus is a perennial crop that needs to be carefully selected and handled. Slowly draw the truck over the crop with the tractor, while the harvester rests on the rear of the truck. They bent down and picked the asparagus one by one when it appeared between their hanging feet. Freshly plucked asparagus is enough to eat raw on warm sunny days.

Soon after being picked, the sugar in asparagus converts to starch, dulling its vibrant grassy flavor and making the stems less delicate.

Here are some tips for picking out the greatest asparagus at the farmer’s market or in the store:

It is not always true that thinner is better. Asparagus comes in a variety of sizes, but as long as it is fresh, it doesn’t matter whatever size you choose. Fresh asparagus of any size, large or small, can be delicate and delicious.

The way it looks. Look for items that are robust, straight, and smooth, with fresh-looking tips and unopened buds. The asparagus should be a bright green color with a violet tint on the tips and ends. Check the ends of the asparagus to determine if they are totally dry or peeled off if it is not stored in a shallow container, ice cubes, or damp mat.

What not to buy: Black asparagus tips that are wilted, wrinkled, or fall off the stem should be avoided. The presence of wrinkles on the stem indicates that the asparagus has passed its prime.

How to Keep Asparagus Fresh

Before storing the asparagus, do not wash or soak it.

Trim the ends of the stem to generate a fresh surface area. After that, stand them upright in one inch of cold water. Handle them as though they were flowers in a vase. This is ideal for coffee cups or ramen!

Then put them in the refrigerator upright. Some folks like to use loose plastic bags to wrap the top. This enables them to stay for three to four days.

Asparagus Cooking Instructions

When the asparagus is uniformly thick, the finest cooking outcomes are achieved. Please do not, however, snip off too many stems before cooking, since this may result in the vegetable losing valuable inches.

Cut or bend each spear with a knife until it breaks to remove the hard, fibrous, inedible component. Where the sensitive section finishes and the hard part begins, the asparagus will crack.

To help the asparagus cook evenly, peel the thicker stalks using a vegetable peeler or paring knife.

Asparagus cooks quickly, so speed up no matter what you do. The asparagus will get mushy if overdone. Here are a few of my favorite asparagus recipes:

Because not everyone has access to an amazing asparagus steamer, I use a shallow pan with a lid and 1/2 inch of water to boil or steam the asparagus flat in the pan over medium-high heat. This is a great combination of boiling and steaming. Asparagus normally takes 5 to 8 minutes to cook.

Blanching: If you want to use asparagus in salads or other cold meals, boil it first, then plunge it into ice water to stop the cooking.

Grilling: Spray the asparagus spears with olive oil and place them on a preheated (medium-high heat) grill. Cook, stirring periodically with tongs, for 5 to 8 minutes, or until tender.

How to prepare creamy asparagus soup in a variety of ways:

Creamy Asparagus Soup with Milk: This results in a rather thin soup that lacks the creamy flavor and texture that most people desire.

Vegetarian Creamy Asparagus Soup: Of course, you may replace the chicken soup with vegetable soup and coconut milk for the cream, but the flavor of the soup may be affected. Please leave a comment below to let me know how it goes!

Barefoot Countess’ Creamy Asparagus Soup: Is made an asparagus soup with Spanish ham and leeks. These are excellent supplements. Who can argue with ham or bacon in any form?

Soup with Asparagus and Leeks: If you have a few leeks in your vegetable drawer, use them in this recipe instead of onions. Simply use the white and first green, then carefully rinse to eliminate any sand before shredding.

Without the cream, make a creamy asparagus soup by adding one or two peeled and chopped potatoes to the stock and cooking until soft. The potatoes, once pureed, can give the soup a creamy texture without the use of the cream.

Vitamix asparagus soup: Vitamix or Blendtec blenders are excellent for preparing soups, as well as smoothies, flours, mixed beverages, and nearly anything else. However, conventional countertop mixers can also be used to make this soup.

How to Make Asparagus Cream Soup (Easy)

When asparagus season arrives (as it does now! ), the first thing I make is a giant pot of creamy asparagus soup. It’s full of the bright freshness I crave this time of year while yet giving all the warmth I expect from a bowl of cream soup, and it’s made with only two bunches of asparagus and a few pantry items. A small bit of cream lends a touch of richness to the hot soup, which is blended swiftly to give it a smooth, velvety texture. Even better, this version took only 30 minutes to finish, and the prep work took less than 5 minutes.

Depending on the length of your spear, adjust the cooking time.

Two pounds of asparagus (about two bunches) are chopped into bits and sautéed with seasonings. Add the broth when the asparagus is barely crisp and continue to cook until the spears are extremely soft. Depending on the thickness of the spear, the entire stewing time will vary. The thin spear plan takes roughly 8 minutes, the medium spear plan takes 12 minutes, and the thick spear plan takes at most 12 minutes, according to experience. Check the spears periodically to ensure they are not overcooked; they are ready when they can easily be pierced with a knife but are still bright green. If you overcook the asparagus, the color will fade from bright to dull and hazy, and the vibrant color will be lost.

INGREDIENTS

2 lbs. asparagus (about 2 bunches)

1 yellow onion, medium

1/2 garlic clove

1/2 tablespoon butter (unsalted)

1 1/2 tablespoons salt (kosher)

1/4 teaspoon black pepper, freshly ground

4 cups chicken or veggie broth with minimal sodium

1-gallon thick cream

INSTRUCTIONS

Prepare the vegetables by cutting them up. 2 pounds asparagus, cut off about 1 inch of the ends and discard. Cut the tips of 12 asparagus spears into 2-inch pieces and set aside to garnish the soup if desired. Set aside the remaining stalks, which should be cut into 1-inch pieces. 1 medium yellow onion, finely chopped, and 2 garlic cloves, minced

Aromatics should be softer.

In a Dutch oven or big pot, melt 2 tablespoons of unsalted butter over medium heat. Add the onion and cook for 3 to 5 minutes, or until softened. Cook, stirring occasionally, until the asparagus stalks, garlic, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper is crisp-tender, about 5 minutes.

Pour in the broth.

4 cups chicken or veggie broth with minimal sodium Bring the water to a boil.

Bring the soup to a boil. Reduce to low heat and cook, uncovered, for 8 to 12 minutes, or until the asparagus is very tender but still bright green.

Pour the soup into a blender. If necessary, transfer the soup to a blender in batches and mix until entirely smooth. (Alternatively, an immersion blender can be used.) Put the soup back in the pot.

Add the cream and mix well. 1/2 cup heavy cream, whisked in

Soup is ready to be served.

LEAVE A REPLY

Please enter your comment!
Please enter your name here