TOP 4 recipes with photos of making asparagus cream soup at home. Culinary secrets and tips. Video recipes.
Many different dishes are prepared from asparagus, incl. excellent cream soups are brewed, where all products are ground into gruel. Grinding the ingredients completely is the main feature of making asparagus cream soup. Such a dish is tasty, well absorbed by the body, satisfying, and at the same time light for the stomach, which is especially important on the eve of the holiday season. Soup is irreplaceable in baby and diet food.
Cooking secrets and tips
- Before cooking, cover the asparagus with cold water for 30 minutes, then peel it with a vegetable peeler, like a carrot. If this is not done, the stems will be tough.
- Cut off the bottom edge of the stems, about 2 cm. These parts are the roughest.
- Because the bottoms of the stalks take longer to cook than the tender buds, the asparagus is boiled vertically in a saucepan so that the tops are steamed. If you don't have a tall saucepan, use a regular one with a larger diameter so that the asparagus is not completely covered with water.
- The asparagus stalks will become soft within 5 minutes after boiling. If they are digested, they will lose their natural color. After cooking, turn off the heat, cover the pan and let the stems rise for 10 minutes.
- Boiled asparagus stalks and other vegetables are rubbed through a fine sieve or beaten with a blender.
- You can add pieces of duck fillet, slices of smoked salmon or seafood to the creamy asparagus soup, or you can leave the dish vegetarian.
- If the soup is too thick, dilute it with broth. Meat and vegetable broths are used as broth, and milk, cream and butter are added to the dish to soften the taste.
- Ready-made asparagus cream soup is served in deep cups with all kinds of dressings: fried onions, grated cheese, nuts, croutons, chopped ham, croutons, pies …
Creamy Asparagus Cream Soup
Creamy asparagus cream soup with chicken broth is a complete, hearty, light and healthy dish that connoisseurs of healthy food and sophisticated gourmets enjoy using.
- Caloric content per 100 g - 159 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Green asparagus - 250 g
- Salt to taste
- Chicken broth - 400 ml
- Potatoes - 1 pc.
- Butter - 40 g
- Ground pepper - to taste
- Thyme - 2 sprigs
- Parsley - 2 sprigs
- Cream 20% fat - 50 ml
- Leeks - 1 stalk
Making Creamy Asparagus Soup:
- Peel the asparagus, remove the bottom coarse tip, tie the stems and dip them in boiling salted water. Boil the plant, inverting for 5 minutes, and transfer to a bowl of ice water. Then cut off the tops and cut the stems into small pieces.
- Cut the leek into thin half rings, peeled potatoes into large cubes.
- Melt the butter in a saucepan and fry the leeks for 3 minutes until golden brown. Season with salt and pepper. Add potatoes, parsley with thyme, pour in broth, boil and cook for 45 minutes. Place the boiled asparagus 2 minutes before cooking.
- Submerge a blender in a saucepan and chop the vegetables in mashed potatoes, then rub them through a fine sieve.
- Pour the cream into the vegetable mass, stir and boil the soup.
- Pour the creamy asparagus soup into bowls and garnish with the tops of the stems.
Asparagus cream soup with crab meat
Asparagus goes well with seafood like crab. To make the shoots tastier, you can bake them in the oven instead of boiling, and for fried food lovers, soak them in boiling oil for a few minutes.
Ingredients:
- Green asparagus - 120 g
- Potatoes - 30 g
- Kamchatka crab meat - 50 g
- Shallots - 1 pc.
- Schnitt-Onion - 1 pc.
- Garlic - 1 clove
- Vegetable broth - 150 ml
- Olive oil - 20 ml
- Lemon - 1/2 pc.
- Salt to taste
- Freshly ground black pepper - to taste
Making asparagus cream soup with crab meat:
- Chop the peeled potatoes, shallots and asparagus and place them in a preheated frying pan with olive oil. Fry the food for 5 minutes until soft and transparent.
- Transfer the fried vegetables to a saucepan and pour in the broth. Season with salt and pepper and cook the soup until tender.
- Pour the finished soup into a container, chop with a blender and add olive oil.
- For a garnish chop the chives, mix with the Kamchatka crab meat, season with lemon juice and stir.
- Pour cream soup into bowls and top with garnish.
Creamy soup with potatoes and asparagus
Asparagus is an ingredient not only in delicious salads and appetizers, but also in first courses. For example, you can make a creamy soup with potatoes and asparagus. The main thing is not to overexpose the asparagus on the fire, because the required degree of its readiness is achieved in just a few minutes.
Ingredients:
- Green asparagus - 120 g
- Potatoes - 30 g
- Onions - 1 pc.
- Butter - 20 g
- Cream - 100 ml
- Water - for cooking vegetables
- Bay leaf - 1 pc.
- Salt to taste
- Freshly ground black pepper - to taste
- Black peppercorns - 2 pcs.
- Dill - a few twigs
Preparation of cream soup with potatoes and asparagus:
- Pour water into a saucepan, add bay leaves, peppercorns and dill sprigs.
- Peel the potatoes, chop and place in a saucepan.
- Melt the butter in a skillet and sauté the chopped onion until transparent.
- Cut off the ends of the asparagus, peel the hard part, cut the pods into pieces and send them to the pot with potatoes when they are almost ready.
- Boil everything together for 5 minutes and send the vegetables to the blender. Take out the bay leaf with dill leaves, add the onion and chop everything with a blender.
- Return the vegetable mass to the pan, pour in the cream and simmer everything over low heat for 5 minutes. Season with salt and pepper to taste.
Asparagus cream soup with wine
Asparagus and other vegetables are not the only ingredients in the cream soup recipe. In addition to these products, the basis of the dish is white wine and cream. Thanks to these products, the food acquires a pleasant aroma and rich taste. Alcohol evaporates from the wine during cooking, so the dish can be served to children.
Ingredients:
- Bela asparagus - 500 g
- Water - 500 ml
- Shallots - 100 g
- Leeks (white base) - 150 g
- Olive oil - 2 tablespoons l.
- Butter - 100 g
- Dry white wine - 100 ml
- Cream 20% - 400 ml
- Salt to taste
- Ground pepper - to taste
Making a creamy asparagus soup with wine:
- Finely chop the shallots and leeks into thin rings. Pour olive oil into a saucepan, add butter, heat and put two types of onions. Saute them over low heat until golden, stirring occasionally.
- Peel the asparagus from the top layer and place in a saucepan of boiling water. Boil the stems for 5 minutes until tender, remove the finished shoots and put them in cold water. Then add it to a saucepan with onions.
- Fry vegetables for 5 minutes and add dry white wine. Wait 5 minutes for the alcohol to completely evaporate.
- Season with salt, pepper and cream.
- Grind everything with a blender until smooth and pour the cream soup into bowls.
