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Creamy Asparagus Soup

5/25/2016

1 Comment

 
Soup is my favorite food, and even though our kid is not a fan--at all-- I haven't giving up trying to turn her. I mean, what's not to love? The slurping? The fact that you don't even need to chew? The way it warms you, or chills and refreshes you, all the way through, in just a few spoon-fulls? And though some soups I make take hours, some, like this one, are ready in 30 minutes or less. In spring, which is asparagus season, this is my personal favorite for a quick, light dinner. Growing up, when I spent many summer months in Germany with my grandmother, we made white asparagus soup with a ramp oil that was out of this world, but white asparagus are harder to find, and more work, so I'm holding off on that until I'm not eating the whole pot alone, and our daughter sees the light, eventually.

Ingredients:
2 large bunches of asparagus
2 large shallots, chopped
1 garlic clove, chopped
4 cups of vegetable broth
1/4 cup of cream
3 tablespoons of unsalted butter
1 tablespoon of olive oil

To prepare:
Break the ends of the asparagus and reserve the tops for later. Chop the ends into smaller 1/4 inch pieces.
Chop the shallots and garlic, and cook in a soup pot, in the olive oil, over medium high heat for about 5-7 minutes.
Add the chopped asparagus ends, soften for about 5 minutes more in the oil, then add the stock and bring to a simmer.
Add the butter and cream and continue to simmer, lid off, for another 25 minutes or so until the asparagus ends are cooked through.
Blend the soup thoroughly, and then carefully strain it (to remove any stringy bits) back into the pot.
Meanwhile, blanch the tops of the asparagus for just 2-3 minutes in boiling water, and drain.
To serve, ladle soup into a cup or bowl, and add a few spears, cut into pieces, for each serving.

Like any soup, this one goes perfectly with a hearty salad, some cheeses, and chunks of fresh crunchy bread with butter, for dipping, if you enjoy that sort of thing.

1 Comment
australianwriting.net link
2/19/2018 03:08:41 am

Wow, this post is related to my all time favourite dish in winters. The best thing is the ingredients which used in soup which increases the taste of soup and gives delicious and yummy flavour. I will surely try this at home.

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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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