Asparagus soup: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

As the asparagus season arrives, young shoots are springing up in our kitchen. The high taste qualities of asparagus allow it to be widely used in cooking in any form: raw, baked, boiled, grilled. Fillings for sandwiches are made from it, added to salads and main dishes, and canned. Summer asparagus soups are especially good, recipes and photos of which are later in the article.

General cooking rules

In order for asparagus not to disappoint and fully reveal all the richness of taste, you need to be able to work with it, so here are some tips:

• Young shoots of asparagus are eaten, the collection of which begins in April and ends in July - early August.
• It is best to use it immediately after purchase, as it fades very quickly. If you plan to cook on a date other than the day of purchase, then you need to cut off the base of the stems, put them upright in water, cover with cling film and put in the refrigerator for no more than seven days.
• Before cooking asparagus, its stems are cut off at the base and the top is removed from them.layer.
• Experienced chefs recommend using a stainless steel pot for cooking asparagus soup.
• The best cooking option in terms of preserving nutrients is cooking, which must be done on low heat.
• The duration of heat treatment depends on the variety. White asparagus is boiled for about eight minutes, green thick asparagus - no more than five, green thin - only three minutes.
• The asparagus is boiled vertically, tied into a bundle and placed in a pot with the tops up (above the water) so that the lower hard parts of the stem are boiled down and the upper tender ones do not soften.

There are many recipes for asparagus soups. The main component in them, of course, is its fresh shoots with their indescribable specific taste. For those who love quick ways to prepare meals, below is the first recipe for Asparagus Puree Soup.

Very easy

All you need is:

• 0.5 kg asparagus;
• 0, 2 kg sour cream;
• broth or water - the amount depends on the desired thickness of the soup.
• s alt and ground black pepper to taste.

How to cook:

Cut off the tops of the stems (about 5 cm), cut the remaining parts into smaller pieces and boil it all in water for about 8 minutes. Remove the tops to further decorate the finished dish with them, puree the rest of the soup. Add sour cream, s alt and pepper. Ladle into bowls, garnishing each serving with a piece of asparagus.

Classic creamy asparagus soup

Incredibly tender, with a characteristic taste of asparagus, the dish will appeal to even those who do not like puree soups.

For half a kilo of asparagus shoots you need to take:

• chicken broth - 0.4 l;
• half of an onion;
• flour - two tables. spoons;
• butter - 30 g;
• lemon juice - a teaspoon;
• milk - glass;
• fat cream - 0.1 l;
• s alt and ground pepper to taste.

Cooking order:

1. To get a tender asparagus soup, the lower parts of the young shoots must be cut off. Cut off the tops - they are prepared separately. Cut the remaining parts of the stems into pieces of 2-3 cm.
2. In a saucepan put the asparagus (except the tops) and finely chopped onion, pour half a glass of chicken broth and cook until the asparagus is cooked under the lid (about 8 minutes).
3. Chop the resulting mixture with a blender.
4. On a small fire, melt the butter, put the flour, add pepper and s alt and cook for two minutes. After that, pour in the broth and continue to cook until boiling. Now put the asparagus puree here and pour in the milk.
5. Pour the cream into a separate container, add a little of the resulting soup to them, mix. Then pour this cream into the soup, squeeze the lemon juice and heat the soup, but do not bring it to a boil.

With vermouth

For the soup, prepare the ingredients:

• 0.7 kg asparagus;
• 750 ml chicken broth;
• six tablespoonsbutter;
• three cloves of garlic;
• 60 ml dry vermouth;
• 180ml heavy cream;
• to taste ground pepper and s alt.

Work order:

1. Cut the tender tops of the asparagus shoots (about five centimeters), cut the rest of the asparagus into smaller pieces - two centimeters.
2. In a saucepan, simmer chopped onion and garlic in four tablespoons of butter until transparent.
3. Add vermouth and continue to simmer until there is almost no liquid left.
4. Spread the asparagus cut into 2 cm pieces, pour in the chicken broth and simmer, s alt, pepper and simmer until it starts to boil.
5. Reduce heat to low and continue to simmer covered for about 20 minutes.
6. Pure the resulting soup with a blender, strain through a sieve and add cream, if necessary, add s alt and pepper.
7. The remaining asparagus (5 cm each) stew in a pan in two tablespoons of butter.
8. Pour soup into bowls and garnish with stewed asparagus pieces.

With cheese and mushrooms

Ingredients for creamy asparagus soup you will need:

• green asparagus - 100 grams;
• potatoes - 0.7 kg;
• one bulb;
• olive oil;
• butter;
• chicken broth 0.8 l;
• s alt, ground pepper and herbs to taste.

To decorate the soup:

• white mushrooms - 100 grams;
• shallot - 130 grams;
• soft cheese - 100 grams.

Cooking order:

1. Wash the asparagus, cut off the lower parts of the shoots, set aside three tops for decoration, cut the remaining parts into pieces of 0.5 cm. Cut the potatoes into cubes, finely chop the onion.
2. Heat the olive oil in a saucepan. Put the asparagus, potatoes and onions there, add s alt and lightly fry. Pour in the warm chicken broth to completely cover the vegetables and simmer for ten minutes. A few minutes before it's done, put the three tops of the asparagus into the pot.
3. Drain some of the broth from the soup, put the rest in a blender, add olive oil and finely chopped parsley. Beat until smooth, then rub through a sieve, s alt and pepper.
4. In a frying pan with olive oil, lightly fry shallots and porcini mushrooms, cut into strips. Rub the cheese through a sieve until creamy, pour in the olive oil and pepper. Prepare quenelles from the resulting mass. Put mushrooms on a plate, then cheese dumplings. Pour cream of asparagus soup over the edges of the plate.

Asparagus soup with avocado

Ingredients count for two servings:

• asparagus - four fresh shoots;
• cucumber – half a small one;
• avocado - 1/2 fruit;
• lemon juice - tablespoon;
• nut butter – teaspoon;
• s alt and ground pepper to taste;
• cold water - depending on the desired density;
• a little hard cheese for decoration.

Pure all ingredients withusing a blender, s alt and pepper to taste. Arrange on plates and sprinkle with grated cheese. You can decorate the asparagus soup with herbs and seeds (see the photo of the dish below).

Duck broth

This soup will require green asparagus. For 300 grams of stems you need to take:

• leek - 100 grams;
• large potatoes - 1 tuber;
• heavy cream - 100 grams;
• duck broth - 0.8 liters;
• s alt - half a teaspoon;
• melted duck fat - tablespoon;
• ground black pepper - to taste.

Cooking steps:

1. Wash the asparagus, dry it, cut off the thin top layer and cut off the tops.
2. Boil the tops in water for no longer than seven minutes, then remove and set aside.
3. Cut the onion into half rings and fry in a pan in duck fat.
4. Cut the lower parts of the asparagus stalks into pieces of about 2 cm.
5. Peel potatoes, rinse and cut into cubes or sticks.
6. In the duck broth, put the fried onions, then the potatoes and, after two minutes, cut the lower parts of the stems.
7. Cook over very low heat until potatoes are done.
8. Puree the resulting soup with a blender, pour cream into it, add s alt and pepper. Warm it up again, arrange on plates, decorating each serving with the tops of asparagus.

Summarize

There are a lot of types of asparagus soups: with shrimp, with rice, withmeat, with pine nuts and so on. While summer is in full swing, you can enjoy fresh asparagus dishes, and when the season is over, you can replace it with canned.