Add asparagus to the pot and stir to combine. They’re all very subtle but it all comes together perfectly in one of the creamiest, most luxurious soups I’ve ever had in my life. Cook the asparagus until tender, 5-8 minutes depending on thickness. https://www.justapinch.com/.../asparagus-veloute-velvet-soup-hot-or-cold.html Reserve the cooked asparagus on a plate then once all the asparagus has been cooked, add to the simmering soup all at once. Thick asparagus also stand up better to different cooking methods. It is definitely asparagus season and although I won’t be seeing any local asparagus for a few more weeks, if you live somewhere south of me, you may already have them at your farmers’ market. Return the soup back to the pot and cook over medium heat. It’s so rich and creamy, almost like a savoury dessert as a starter. Table for Two is a registered mark owned by Julie Chiou. My daughter created this soup when she needed to use up some leftover pork. Allow to dry and cut into two-inch pieces. Beach + family + good food + drinks = a great long weekend to celebrate America’s birthday! My five-year-old has been asking me all day when dinner is! In fact, you should. Add asparagus and cook until tender. What the what?? They have so many virtues. Why yes. Asparagus has got to be the most iconic vegetable of the season. I’ve never experienced that before. Bring a large skillet of salted water to boil. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Posted on Published: July 7, 2014 Categories Soup. Perfect for a hot summer day! Instead of the usual steaming, grilling and roasting, this delicious, creamy soup captures all the delicate flavors of asparagus in a different and (and freezer friendly) form! Like this chilled cream of asparagus soup with almonds and thyme. Cold Leek and Asparagus Soup is a deliciously cool way to start a warm-weather meal. 1 can cream of asparagus soup 3/4 c. milk 1/2 c. sour cream Dash of Worcestershire sauce Add onion and garlic, and saute 5 minutes. Lucky. It felt like an earthquake along with a crazy amount of rain. I would love to know how you did that beautiful little design on top. Turn down heat and simmer, partially covered, until the potatoes are cooked through, about ten minutes. Meanwhile, I will content myself with fat, prosperous-looking, organic asparagus flown in from California. Turn the heat to high and bring to a boil. Prior to serving, add half the lemon juice and stir to combine. I’m thankful that we were all able to get out of it safe and sound and that the storm wasn’t a super nasty one. Get the Recipe: Cream of Asparagus Soup Just stay away from the cream and use lots of vegetables. The flavors are outstanding and there isn’t a flavor that is overly powerful (even if it’s called asparagus soup). Wash and cut into 1-inch pieces. When you’re ready to eat, warm the soup, add the cream… Refrigerate the soup for several hours until cold. Sort of doesn’t really match the image I used to have of spring — lying under a flowering tree, daffodils and tulips under a sunny sky. It’s the perfect soup for a quick dinner and 100% vegan! In a 4-quart heavy-bottomed saucepan, melt the butter over medium high heat. Home food preservation. Are they easy enough for everyday, but elegant enough for company? Add the onion and sauté over medium-low heat until tender but do not allow to brown. Melt the butter in a deep pan with a cover. 2 bunches), woody ends trimmed, 1 lb waxy potatoes, such as Red Bliss or Yukon Gold, peeled and cut into chunks, Salt and pepper, preferably white, to taste. By Diana71; Crabmeat and Asparagus Soup. Reserve the cooked asparagus on a plate then once all the asparagus has been cooked, add to the simmering soup Also, do not add the lemon juice until the end to retain that brightness and hit of acidity. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. I rode out my first hurricane at the beach this weekend! Melt butter in a large saucepan over medium-high heat. Can't wait to try this chilled! Although I came from a large family, I had to adjust to cooking for two... Pork Noodle Soup. And my husband and I have only tried the warm version right after it was finished cooking last night! Refrigerate the soup for several hours until cold I was at the beach with 80 mph winds only one time, and it was both terrifying and exciting watching the giant waves whipping up a meringue foam. large skillet, heat the olive oil over high heat, saute the asparagus in three batches, cooking only until it turns a bright green but is still firm. Stir in the remaining ingredients, cover and let cook until asparagus is soft. After the hurricane, we were left with gorgeous beach weather which we were sure to soak up for the last two days that we were there. The glass windows were wobbling and shaking, too. If you are just tuning in, check out our Pigs in Potatoes blog post, and it will explain everything. Add the heavy cream and season with salt and pepper. Cold soups are a warm-weather staple at my house as they should be in your yours. https://www.makingthymeforhealth.com/chilled-asparagus-soup 1½ lbs. Can you make them in advance? (This is also known as "sweating" the onion.) How to make your cream of asparagus soup extra creamy. Wait, what am I saying? I love soup … And do you remember me RAVING about the chilled creamy asparagus soup shooter we had there as one of our appetizers? Once all the soup has been pureed, add the cream, return to heat for another 5 minutes then season with salt and pepper, to taste. I finally found it online (it’s actually in owner Patrick O’Connell’s cookbook) and went to the store to grab all the ingredients and made it! Puree in a blender until completely smooth; remove 1 cup and reserve The broth is wonderful, and the soup has a nice healthy flavor. Sorry, your blog cannot share posts by email. In a large skillet, heat the olive oil over high heat, saute the asparagus in three batches, cooking only until it turns a bright green but is still firm. Add the asparagus stems and cook for another 3 minutes. This recipe reserves the tips, and the soup is thick enough to let them float on the surface. So glad you survived that hurricane! DIY kitchen projects. After each batch of soup is pureed, add to a large bowl or another 4-quart saucepan. In a heavy pot over medium heat, melt butter. You can never just guarantee that a cold meal, a salad or indeed a chilled soup … https://www.epicurious.com/recipes/food/views/chilled-asparagus-soup-395052 Hi, friend! Having it hot last night and so savory...I can't imagine how it'll taste tonight! Additional ingredients in its preparation may include half and half, light cream, evaporated milk, onion, garlic, lemon juice, celery, salt, pepper, leeks and herbs such as basil and parsley. Process until smooth. Add the potatoes and bay leaves and cook for 5 minutes. Just assemble the soup (but don’t add the cream), then freeze. Because 90% of the time it was still cold! I pinned this recipe two days ago and made it last night because I was so eager to try this. You'll want a large bowl of this chilled creamy asparagus soup for warm weather! Stir in the flour, salt, and pepper. The flavors will develop as the soup sits. Thank you SO much for the recipe! Remove the soup from the heat and carefully puree in small batches using a blender or food processor. Puree: Using an immersion blender, puree the soup in the pot until it is completely smooth. This is probably our only beach trip for the year and I’m thankful that the weather cooperated despite the hurricane! We spent a good two hours at the pool on Saturday just soaking up the rays and chit-chatting the day away. A refreshing cold spring soup with asparagus, new potatoes and buttermilk. How was your 4th? It makes a huge batch and we probably had it three times a day for a good three days or so. Asparagus soup strikes me as especially elegant because of its silky texture and pale green color. If you'd like to reheat it, simply pour any leftovers into a pot and gently heat through over medium-low heat, about 10 minutes. This one sure is. We'll have it chilled with a grilled cheese on the side. It was awesome to have it in the warm weather, too. Set a fine-mesh sieve over a large bowl; set aside. Or do what I do here: puree the heck out of ’em and make cool, refreshing asparagus soup. Actually, one time was enough! This version would make an outstanding first course for a spring dinner party. Add asparagus to the pot and stir to combine. I have been waiting (not so patiently, I might add) for tonight. Why? Add the vegetable stock to the pot then bring the pot to a boil then simmer until potatoes are soft, about 15-20 minutes. The longer you have it sit in the refrigerator, the even better and thicker it gets! Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the From scratch cooking. Glad you made it through!! Remember for our one year wedding anniversary, Jason and I went to The Inn at Little Washington? This recipe is inspired by another Ottolenghi recipe, because that guy is a straight up mad genius. Remove the bay leaves. Cream of Asparagus Soup can be served hot or cold, garnished, or not. You could easily make a batch of this soup on Sunday and enjoy as a prelude to it your family dinners all week long. 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