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Message
Cream Of Asparagus Soup (Photos)
Posted on 7/9/16 at 9:24 pm
Posted on 7/9/16 at 9:24 pm
Here is our way of making this soup.
To make three servings you will need:
Asparagus - maybe 16 stalks here
1/3 to 1/2 of a large onion
1 Tablespoon celery
3 Tablespoons unsalted butter
6 ounces heavy cream
2 cups good chicken stock
1/8 teaspoon cayenne pepper
1 teaspoon salt (to taste)
1 cup water
Lemon juice
Trim the asparagus leaving 2 inches in tops and remove the tough bottom part.
Blanch tops in lightly salted water for maybe 3 minutes.
Then quench in ice water and set aside.
Cut asparagus into 1/4 to 1/2 inch pieces, dice onion and celery.
Sauté onions and celery in 2 Tablespoons butter in a heavy boiler until tender then add asparagus and cook until the asparagus begins to soften.
Add 1/8 teaspoon cayenne pepper (to taste)
I like to harvest the flavor from the tough pieces of asparagus, so in a separate pan I slowly simmer them in 1 cup water until 1/2 - 3/4 reduced.
Then add the 2 cups of chicken broth and 1/4 cup of reduced water harvested from the tough asparagus ends.
Cover and cook at a low boil for 15-20 minutes. The asparagus needs to be tender at end of cooking.
Process the hot soup through a blender. If you have never blended hot liquid, I need to warn you to be very careful. Start the machine on the slowest speed with a cloth on top of the lid and guard against blender explosions.
I blended my soup for maybe 5 minutes.
Return the soup to the heavy boiler, add the heavy cream, bring to a simmer and whisk in 1 Tablespoon of butter. Add a splash of lemon juice to brighten the flavor and taste for salt and pepper.
Plate the soup in a shallow bowl and add the tops you have blanched earlier.
Spoon view:
This is a nice creamy soup with good asparagus flavor.
All my stuff
To make three servings you will need:
Asparagus - maybe 16 stalks here
1/3 to 1/2 of a large onion
1 Tablespoon celery
3 Tablespoons unsalted butter
6 ounces heavy cream
2 cups good chicken stock
1/8 teaspoon cayenne pepper
1 teaspoon salt (to taste)
1 cup water
Lemon juice
Trim the asparagus leaving 2 inches in tops and remove the tough bottom part.
Blanch tops in lightly salted water for maybe 3 minutes.
Then quench in ice water and set aside.
Cut asparagus into 1/4 to 1/2 inch pieces, dice onion and celery.
Sauté onions and celery in 2 Tablespoons butter in a heavy boiler until tender then add asparagus and cook until the asparagus begins to soften.
Add 1/8 teaspoon cayenne pepper (to taste)
I like to harvest the flavor from the tough pieces of asparagus, so in a separate pan I slowly simmer them in 1 cup water until 1/2 - 3/4 reduced.
Then add the 2 cups of chicken broth and 1/4 cup of reduced water harvested from the tough asparagus ends.
Cover and cook at a low boil for 15-20 minutes. The asparagus needs to be tender at end of cooking.
Process the hot soup through a blender. If you have never blended hot liquid, I need to warn you to be very careful. Start the machine on the slowest speed with a cloth on top of the lid and guard against blender explosions.
I blended my soup for maybe 5 minutes.
Return the soup to the heavy boiler, add the heavy cream, bring to a simmer and whisk in 1 Tablespoon of butter. Add a splash of lemon juice to brighten the flavor and taste for salt and pepper.
Plate the soup in a shallow bowl and add the tops you have blanched earlier.
Spoon view:
This is a nice creamy soup with good asparagus flavor.
All my stuff
This post was edited on 8/3/16 at 10:11 am
Posted on 7/9/16 at 9:42 pm to MeridianDog
Sounds delicious. I'd make one suggestion: use an immersion blender so you don't have to transfer the hot soup.
Posted on 7/10/16 at 12:04 am to MeridianDog
How does your pee smell?
Posted on 7/10/16 at 1:50 am to MeridianDog
Looks good
Not too hot for a soup?
Not too hot for a soup?
Posted on 7/10/16 at 2:09 am to Walt OReilly
Good work. Try Shallots next time instead of White Onion..the lite sweetness makes a difference..a lil White Pepper instead of Cayenne.
This post was edited on 7/10/16 at 2:14 am
Posted on 7/10/16 at 4:02 am to MeridianDog
Looks great and I love soups, anytime, as you know! Great basic soup.
I'm also a fan of shallots. Also thought of leeks.
Love my immersion blender. Do you have one, MD?
I'm also a fan of shallots. Also thought of leeks.
Love my immersion blender. Do you have one, MD?
Posted on 7/10/16 at 8:43 am to Gris Gris
quote:
Love my immersion blender. Do you have one, MD?
Had a nice one and got rid of it when we moved. Got rid of lots of stuff in our move to a smaller house. Funny how many tools are functionally duplicated in a kitchen.
Happy to have first world problems. The blender works very well and gives a very nice creamy base for the soup.
quote:
Too hot for soup?
Never too hot for soup. That is what those lower numbers are for on the AC thermostat.
This post was edited on 7/10/16 at 8:48 am
Posted on 7/10/16 at 8:46 am to TheRoarRestoredInBR
Shallots, leaks, white pepper.
All would work fine. I used available resources and they worked just fine also.
All would work fine. I used available resources and they worked just fine also.
Posted on 7/10/16 at 9:02 am to MeridianDog
Never too hot for soup for me, also! Looks good.
And those quartz counters are smokin'!
And those quartz counters are smokin'!
Posted on 7/19/16 at 5:38 am to MeridianDog
MD, I made this yesterday. It was so good! I didn't have celery but added garlic. Am thinking shrimp might be a nice addition. Also I might roast the ends next times for some crunch. I used my immersion blender and it was quite effective with zero mess.
Thx!
Thx!
Posted on 7/19/16 at 11:05 am to MeridianDog
I will make it this week. Looks great
Spice suggestion: I have come to love coriander in my veggie cream soups. I use it in my cauliflower and broccoli soups, and it adds a great flavor. Give it a shot next time you do a soup.
Spice suggestion: I have come to love coriander in my veggie cream soups. I use it in my cauliflower and broccoli soups, and it adds a great flavor. Give it a shot next time you do a soup.
Posted on 7/19/16 at 1:51 pm to Walt OReilly
quote:
Not too hot for a soup?
We sat outside last weekend and ate hot tomato soup. Sometimes you have a craving.
Posted on 8/6/16 at 8:42 am to MeridianDog
MD, I followed your recipe last night and you knocked this out the park! I doubled the amount but still used half of a large onion and one celery stalk. I also added some coriander (I love this in cream soups).
The main difference was I used a homemade veggie stock I had in freezer. Other than that I followed this as you instructed.
Good job bub
The main difference was I used a homemade veggie stock I had in freezer. Other than that I followed this as you instructed.
Good job bub
Posted on 8/6/16 at 5:28 pm to MeridianDog
MD, you really know how to cook. Simmering the tough ends would, I'm sure put this dish over the top. great presentation, too.
Posted on 12/11/18 at 8:10 pm to MeridianDog
Just cooked this masterpiece
Posted on 12/11/18 at 9:59 pm to steakbombLSU
quote:
How does your pee smell?
Science tells us that everyone's pee smell pungent after eating asparagus, but not everyone has the ability to smell asparagus pee.
Posted on 12/12/18 at 12:07 am to MeridianDog
Using the tough ends for broth is what I do. It’s such a good tip. Soup looks terrific!
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