![]() Melt the butter in a large pot over medium heat.Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons.The best way to preserve the bright green color of the tips and keep them crisp is to shock them in an ice bath, but you can also refresh the tips under cold running water.įinally, ladle the soup into bowls and top with the asparagus tips, Parmesan cheese, fresh herbs (if using), and freshly ground black pepper. Return the soup to the pot and stir in the fresh lemon juice and grated Parmesan cheese.įinally, cook the asparagus tips in salted boiling water for a few minutes until tender-crisp. Alternatively, you can blend the soup in batches in a blender. Purée the soup with a hand-held immersion blender until smooth and creamy. Trim off the tips (you’ll use them for a garnish), then cut the remaining spears into 1/2-inch pieces.Īdd the chopped asparagus to the pot, along with the chicken broth, salt, and pepper.Ĭover and simmer for about 30 minutes until the vegetables are very tender. Add the onions and garlic.Ĭook until soft and translucent, about 8 minutes. What you’ll need To Make Asparagus Soupīegin by melting the butter in a large pot. Serve with a focaccia or a good crusty bread. It’s perfect for early spring when asparagus is in peak season and there’s still a chill in the air. One of my favorite soup recipes, this creamy asparagus soup is made without heavy cream – just vegetables, broth, and a bit of Parmesan cheese puréed to silky perfection. This asparagus soup tastes rich, yet it’s made without heavy cream – just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.
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