Add in garlic asparagus beans salt pepper and give it a good stir. Reduce down to a simmer and cook for 5 10 minutes or until the asparagus is fork tender.
Add garlic and cook until fragrant 1 minute.
How to make asparagus soup from scratch.
Stir in the flour salt and pepper.
Pour in veggie broth or water and bring to a boil.
Simmer on the stove for 40 minutes or cook in a pressure cooker for 15 minutes.
Cut the asparagus into 1 inch pieces and set aside reserve a few tips for garnish.
Remove the soup from the heat and let cool slightly before pureeing in a food processor or blender.
When it begins to foam add.
In the same saucepan melt the butter over medium low heat.
Cook and stir until onion is soft and golden about 10 minutes.
Bring to a boil cover and cook for 3 5 minutes or until crisp tender.
Return the soup to the pot and place back over the heat.
In a another saucepan saute onions in butter until tender.
The soup is made with a basic white sauce milk and asparagus.
The asparagus cooking liquid adds extra flavor to the dish.
Place asparagus pieces in simmering broth.
Pour chicken broth and water into pot.
This simple cream of asparagus soup is an excellent way to use fresh asparagus.
Directions in a large saucepan combine asparagus chopped onion and 12 cup chicken broth.
You can do this in a large pot on the stove or in a pressure cooker.
The secret to making this soup so creamy without using any dairy is the beans.
Directions place asparagus in a large saucepan and cover with 1 cup water.
In a heavy pot over medium heat melt butter.
When the asparagus is ready remove.
Put the sour cream in a small bowl and stir in a ladleful of the hot soup.
Add broth and simmer covered until asparagus is very tender but still green 10 to 15 minutes.
Top each serving of the soup with small cooked asparagus tips.
Stir in the flour salt and pepper until blended.
Cool and blend until rich and creamy.
Melt butter in a soup pot over medium heat.
Add the cream and salt and pepper.
Add minced onion and salt.
Gradually stir in.
Bring to a boil reduce heat to medium and simmer 15 minutes.
Add water to about 1 inch above the level of the asparagus ends they will float so just push them down to check the level.
Return to saucepan stir in sour cream and season with salt and.
Add the stock and asparagus and bring to a simmer.
Steps to make it gather the ingredients.
Reduce to simmer and cook for 30 minutes until asparagus is very tender.
Add asparagus season with salt and pepper and cook until golden 5 minutes.
Heat stirring until it just reaches a simmer.
In a soup pot melt the butter over medium heat.
Using an immersion or regular blender puree soup.
Carefully transfer to a blender and puree until smooth.
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