Asparagus cream soup

Cook in butter, finely chopped onion and sliced ​​celery until onion is soft. Add the sliced ​​garlic and cook for another minute. Add the chicken soup, a little salt and black pepper and cook for 5 minutes, with the lid on.

Meanwhile, cut the asparagus into segments, put it in the pot and continue cooking with the lid on for another 10-15 minutes. Check that the asparagus is cooked. Keep a few pieces of asparagus for garnish and mix the contents of the pot in a blender until you get a fine cream. Add salt and pepper to taste.

Add the yogurt (dissolved before with 3-4 tablespoons of hot soup) and mix well. Garnish the soup with the asparagus pieces.


Serve crouton soup.


Asparagus cream soup & ndash the ideal source of vitamins on a summer day! Chef Joseph Hadad's recipe

Here are Chef Hadad's main recommendations:

"If you choose the home preparation option, be careful how you prepare it: clean it and bleach it with water with baking soda to keep the color, and after that. # 259 Two minutes, remove from the ice cold water, so that you get the extraordinary color and firm texture.

Preparation time: 30 min, 1 portion, Difficulty: medium

fresh asparagus & # 259t (4 strains)

1l stock of vegetables prepared by the day before (carrot, celery, bay leaf, salt)

Method of preparation:

"Put on the fire a large pot, in which 60-70g of butter are melted. Cut 6-7 slices of leeks and onions (fideluta), then sauté in butter. Mix well. Take the asparagus. washed, the white ends are removed (which it is not recommended to use), and the ones with buds are kept for the final decoration.

The green asparagus stalks reach the pot from the fire, without spices, because it is important to highlight the taste of the asparagus. Stir continuously.

In a saucepan with hot water and salt, put a few pieces of asparagus, leave for 2 minutes, then take out in a bowl with ice and ice. they will acquire an extraordinary green color and will remain firm.

In the pot on the fire add the soup, the stock of vegetables made the day before, salt and pepper to taste and leave for 10 minutes.

Then take the pot off the heat and put the composition in a blender, and then pass it through a fine sieve, to get a velvety consistency. It's hard work, but with patience something special will come out. Add the liquid, and the resulting cream is poured into a pot, on the fire, to boil. In the meantime, cut the ends of the asparagus and hold them in ice and place them in a long, thin layer for decoration. "

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Asparagus cream soup & ndash the ideal source of vitamins on a summer day! Chef Joseph Hadad's recipe

Here are Chef Hadad's main recommendations:

"If you choose the home preparation option, be careful how you prepare it: clean it and bleach it with water with baking soda to keep the color, and after that. # 259 Two minutes, remove from the ice cold water, so that you get the extraordinary color and firm texture.

Preparation time: 30 min, 1 portion, Difficulty: medium

fresh asparagus & # 259t (4 strains)

1l stock of vegetables prepared by the day before (carrot, celery, bay leaf, salt)

Method of preparation:

"Put on the fire a large pot, in which 60-70g of butter are melted. Cut 6-7 slices of leeks and onions (fideluta), then sauté in butter. Mix well. Take the asparagus. washed, the white ends are removed (which it is not recommended to use), and the ones with buds are kept for the final decoration.

The green asparagus stalks reach the pot from the fire, without spices, because it is important to highlight the taste of the asparagus. Stir continuously.

In a saucepan with hot water and salt, put a few pieces of asparagus, leave for 2 minutes, then take out in a bowl with ice and ice. they will acquire an extraordinary green color and will remain firm.

In the pot on the fire add the soup, the stock of vegetables made the day before, salt and pepper to taste and leave for 10 minutes.

Then take the pot off the heat and put the composition in a blender, and then pass it through a fine sieve, to get a velvety consistency. It's hard work, but with patience something special will come out. Add the liquid, and the resulting cream is poured into a pot, on the fire, to boil. In the meantime, cut the ends of the asparagus and hold them in ice and place them in a long, thin layer for decoration. "

ON PRO TV PLUS PUTE & # 538I WATCH VIA & # 538A BEAT THE MOVIE-SEASON 2

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Asparagus cream soup

Quick and delicious asparagus cream soup! I discovered asparagus relatively recently (a few years ago), and although at first I was quite clumsy in preparing it, over time it became more and more present in my kitchen! One of my favorite recipes is cream soup, which turned out to be a real gastric bandage when I was suffering from gastritis symptoms!

  • 500 gr asparagus
  • 3 potatoes
  • a small onion
  • 50 gr butter
  • 100 gr cream
  • grated parmesan (optional)
  • salt (optional)

Break the hard woody part of the asparagus stalks, cut the potatoes into cubes and leave the onion whole. Put all the vegetables in water and when they are cooked, remove the onion (throw it away) and strain the juice in which the vegetables were cooked into another bowl. Using a blender, pass the vegetables and add them, gradually from the juice in which they boiled. Add the juice until the soup has the desired consistency. Add butter, cream and salt and when serving, add grated Parmesan cheese as desired.


Asparagus cream soup

Quick and delicious asparagus cream soup! I discovered asparagus relatively recently (a few years ago), and although at first I was quite clumsy in preparing it, over time it became more and more present in my kitchen! One of my favorite recipes is cream soup, which turned out to be a real gastric bandage when I was suffering from gastritis symptoms!

  • 500 gr asparagus
  • 3 potatoes
  • a small onion
  • 50 gr butter
  • 100 gr cream
  • grated parmesan (optional)
  • salt (optional)

Break the hard woody part of the asparagus stalks, cut the potatoes into cubes and leave the onion whole. Put all the vegetables in water and when they are cooked, remove the onion (throw it away) and strain the juice in which the vegetables were cooked into another bowl. Using a blender, pass the vegetables and add them, gradually from the juice in which they boiled. Add the juice until the soup has the desired consistency. Add butter, cream and salt and when serving, add grated Parmesan cheese as desired.


Leek cream soup with potatoes and cream & # 8211 fine and creamy

Leek cream soup with potatoes and cream & # 8211 fine and creamy. How to make leek cream soup? Potato cream soup recipe with leeks and cream. Quick recipes. Cream soup recipes. Leek recipes.

This leek cream soup with potatoes and cream is one of the quick recipes with a wow result. In about 40 minutes the soup is ready and can be served. Its pleasant taste and creamy texture make it to the liking of children, I guarantee you that!

I'm a big fan of cream soups and I make them quite often. Leek is a floury vegetable that can be cooked in many ways and fits very well in this cream soup as well.

The color of my soup is a varnish, very fine and appetizing. I dislike soups in washed out, dull colors & # 8211 often a sign that the vegetables have been overcooked. Also, I'm not a fan of too thick cream soups that bring more with the purees. I prefer them more fluid. This aspect can be adjusted very easily according to everyone's preferences.

The French have the famous Vichyssoise Soup which is actually a cold potato soup with leeks and which is prepared on the basis of a stock of chicken (clear chicken soup). In the case of my soup, I tilted the scales towards leeks and added a parsnip root for a sweet taste and an additional fine aroma.

If I still mentioned the cream of potato soup, I invite you to discover it here.

The potatoes must be floury, special for puree (so that a sticky soup does not come out). The cream I use for this leek cream with potato soup is a sweet cream and has a min. 30% fat. So we are not talking about sour cream (fermented) for cabbage rolls or papanas. You can also choose cream for cooking if it is natural and has at least 30% fat & # 8211 from La Dorna for example (excluding imitations like Gran cucina etc).

The liquid in which the vegetables will boil should be a previously prepared chicken soup (see how it's done) or a vegetable (see here) but it's not a problem if you use hot water instead.

If you are a fan of leeks, I also recommend a delicious leek pie and quick cheese with thin sheets from the trade & # 8211 see here.

From the quantities below it results approx. 6 good servings of leek cream soup with potatoes and cream.


Peel the onions and potatoes and wash them with cold water.

We cut the onion into scales and the potatoes into smaller cubes, so that it boils quickly.

In a smaller pot (I made only 2 servings of soup) I put the oil and I hardened the onion in it. When the onion softened a little, I put the potatoes and I hardened them a little too, some pieces took on color. Add a little diced red pepper.

Over the hardened vegetables I added 750 ml of water and let it boil. Meat or vegetable soup can be used instead of water. When the potatoes are cooked, add the asparagus cut into large pieces. We cut the stem smaller, the tips larger. I haven't thawed asparagus before.

Add spices and let it boil for a while.

We take it off the heat and with the help of a blender or a mixer we make cream soup.

Put it on the fire again and add the sour cream. Let it boil and adjust to taste.

Serve hot with grated Parmesan cheese on top and croutons or toast.


Asparagus cream soup with shrimp and bread croutons

Finely chop the onion, then cut the asparagus pieces keeping the buds for the final stage, heat a pan in which we put 50 g of butter and where we heat the onion and the asparagus tails after hardening, add the chicken soup and let it boil for 25-35 min.
Leave the soup to rest for a while then with a vertical mixer or blender (preferably) pass all the contents of the pot, adding in a thin thread until the desired consistency of the sweet cream is obtained. Match the taste with salt and pepper and add the nutmeg.
In another pan put the remaining butter and previously cleaned shrimp (be careful, not only the crust and tail, but also this intestine being removed more easily on the back) are pulled into the pan on high heat for 4-5 minutes and add the garlic. .
The bread is cut into 2-3 cm cubes and placed on a baking sheet in a tray that is put in the oven heated to 230 degrees for 3-4 min.

Finally, mount the plate, adding a few onion sprouts (optional) for plating.
For decoration, raw or pan-fried asparagus buds and shrimp are used, as well as bread croutons.


Finely chopped onion and sliced ​​celery fry in hot oil until the onion becomes soft. Immediately after, add the garlic (sliced) and cook for another minute. Add chicken soup, salt and pepper (to taste) and cook for about 5 minutes. Meanwhile, cut the asparagus into segments then add the stems to the pot and let it boil for another 10 minutes.

After 10 minutes, put the contents of the pot in a blender and mix until a cream is obtained. The cream soup is put back in a pot and left to boil for a while. Turn off the heat, add the asparagus, put the lid on and leave for 5 minutes. Then add the yogurt and mix until the soup becomes homogeneous. Permezan croutons are very easy to obtain. Take a baguette and cut it into slices. Place the slices in either the oven or the toaster. After they are lightly fried and hot, sprinkle with olive oil and add grated Parmesan cheese.

Asparagus cream soup is served hot with parmesan croutons.


Asparagus cream soup

If you haven't tried this asparagus cream soup yet, you must try it. You will be pleasantly surprised!

Asparagus Cream Soup & # 8211 Although not so often found in our kitchen, asparagus brings texture, taste and color to the table.

Ingredients

  • 500 g asparagus
  • 1 link onion
  • 1 tablespoon flour
  • 1 glass of milk
  • 1 packet of butter
  • 2 eggs
  • 2 l water, green

Steps needed to prepare

  1. Peel the asparagus and cut its edges about 2 cm. These dishes are boiled separately and chopped when cold.
  2. Put the 2 liters of water with a little salt in a pot and put it on the fire. After the water has started to boil, add the onion and after a few boils add the asparagus.
  3. Bring to the boil over medium heat. When the asparagus is very well cooked, pass the vegetables through a sieve and mix well in the blender.
  4. Put three-quarters of the amount of butter in a bowl, then the flour and the asparagus puree. Mix all the ingredients together, then add the juice & icircn that boiled the asparagus.
  5. Let it boil for another 15-25 minutes, stirring constantly, so that it does not stick to the bottom of the pot.
  6. Beat the egg yolks well, mix with the warm milk and pour slowly into the pot, stirring.
  7. Add the separately cooked and finely chopped asparagus tips.

Place on plates and garnish with parsley leaves. It can be served with croutons.


Green asparagus cream soup recipe

The cream of green asparagus soup recipe is one of the healthiest vegetarian dishes. Although you can grill this vegetable, cream soup is a nutritious food that allows you to vary your lunch and dinner menus. Want to learn how to do it?

Green asparagus is a famous vegetable among those who follow vegetarian and vegan diets. In fact, it is an option for those who want to lose weight, because its caloric intake is minimal. But asparagus is rich in nutrients. Below, discover in detail its properties!