Asparagus Soup

Athens, PA(Zone 5b)

I used to have a really good Asparagus soup recipe. It was in one of the Lee Bailey cookbooks. Wondering if anybody has a really great recipe for Cream of Asparagus Soup.

So.App.Mtns., United States(Zone 5b)

I don't, but there was an interesting Asparagus and Morel sauté in a DG article earlier this week.
http://davesgarden.com/guides/articles/view/1007/

waukesha, WI(Zone 5a)

Ohhh Morels, be still my heart!! Pretty dear if you have to buy them, and if you can find them in the woods, don't tell anybody where they are!

Halifax, MA(Zone 6a)

Here is one you could try. If allergic to peas, you could substitute them with soy beans.

Creamy Asparagus Soup

2 pounds asparagus (Peel the spears if they are thicker than 1/2 inch), stem ends trimmed
3 tablespoons unsalted butter
2 small leeks, white and light green parts only, halved lengthwise and sliced thin
3 1/2 cups low-sodium chicken broth
1/2 cup frozen peas
2 tablespoons grated Parmesan cheese
1/4 cup heavy cream
1/2 teaspoon lemon juice
Salt and pepper

1. Cut tips off asparagus spears and chop stalks into 1/2-inch pieces. Melt 1 1/2 tablespoons butter in Dutch oven over medium-high heat. Add asparagus tips and cook, stirring occasionally, until just tender, about 2 minutes. Set aside.

2. Add remaining butter and asparagus, leeks, 1/2 tablespoon salt, and 1/8 teaspoon pepper to empty pot and cook over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.

3. Add broth to pot and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 5 minutes. Stir in peas and Parmesan. Puree soup in blender in 2 batches and return to pot. Stir in cream, lemon juice, and asparagus tips, and cook until heated through, about 2 minutes. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 2 days.) Serves 6.


Aquene *Peace*,
WautuckquesSochepo *SnowRabbit*
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Athens, PA(Zone 5b)

oooh... that looks good.

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