Asparagus soups. Asparagus soup Puree asparagus soup with tomatoes

(with onion and cream)

Hot or cold…

- this is a delicious first course - good in spring, summer, or all year round.

Asparagus, a delicacy vegetable with a unique taste, will please any gourmet. Moreover, asparagus is easy and quick to cook, and the result exceeds all expectations. The taste of this soup is great and amazing.

Tasty and healthy! Asparagus contains valuable dietary fiber (fiber) and is good for digestion. Rich in iron, asparagus provides a lot of energy. It also contains vitamin C, folate, magnesium, potassium. Not typical for vegetables, asparagus contains vitamin E, an antioxidant. And this means: the heart is healthy, and the immune system is normal. Nowadays, this vegetable (grown in greenhouses) is available at any time of the year.

But tasty asparagus is called "spring vegetable", or "gastronomic gift of spring". So, as naturally grown, it appears on sale from February-March, - until June. The fresher the asparagus, the less time it takes to cook it. Fresh asparagus can be stored in the refrigerator for up to 3 days (although it's hard to imagine that someone could wait so long, delaying the pleasure of eating).

For 2 servings.

Ingredients.

200g fresh asparagus 1 tbsp butter 1 small onion 850g water 1 cup very cold water A pinch of salt 2 tbsp cream (+1 tbsp milk will be needed) Spices (ground black or cayenne pepper) to taste

(Note: A bunch of asparagus is almost 500g, it can contain 18-24 pieces, depending on the thickness of the sprouts).

The name "asparagus" (or "asparagus") comes from the Persian word "asparagus", which means "spear". And asparagus sprouts, outwardly, really look like spears.

Training.

- Wash the asparagus (pour water into a bowl, and dip the sprouts.

If there are grains of sand, then they can be washed off faster and easier).

Remove from water and place on a plate. - Lay the asparagus flat on a clean board. Cut off the bottom with a sharp knife, - hard ends, 2-3 cm. And you can break off one sprout (crunches, and easily breaks with both hands).

- Peel and finely chop the onion.

- Cream (chill in advance) - put in a cup or small bowl.

Check how they flow. Scoop the cream into a tablespoon and set it upright.

If the cream is very thick, add a little (1 tablespoon) of milk.

Then mix and beat lightly until desired consistency.

(Hint: Cut pieces of asparagus can be used to make Homemade Vegetable Broth, or added to any other soup for flavor.)

Cooking.

1. Put a small frying pan on the fire. Put out the butter. When it warms up, throw in finely chopped onion. Fry it quickly - do not let it brown. Take out of the pan onto a plate.

2. Pour water into a saucepan (medium size). Salt. Put on fire. Place the asparagus in a pot of water. Boil. And, immediately reduce the heat to a small one. Cook the asparagus for 5 minutes, or until the sprouts are soft.

3. Remove the cooked asparagus from the pot with a slotted spoon (or kitchen tongs) into a wide bowl. The broth in which the asparagus was cooked - save and leave in the pan. Turn off the fire.

4. On the asparagus in a bowl - pour a glass of very cold water - that is, blanch. This method will help to stop the cooking process of the vegetable - the asparagus will not be very soft, and will retain a beautiful green color.

5. Remove the asparagus from the water, cut the sprouts into 2-3 parts, and place in a mixer jug. Add fried onion. Pour the broth in which the asparagus was cooked (it has already cooled down a bit), pour into a large mug. In parts, pour into a mixer jug (Total will be 0.7 l).

6. First, at low speed, slowly chop the asparagus. Pause - open the lid of the jug and with a long kitchen wooden spoon - mix the contents (especially from the bottom of the jug). Next, at medium speed, slowly chop and beat the asparagus until smooth. Increase speed slightly and beat for 10 more seconds. And, - at high speed, beat the mass until a soft and smooth consistency of mashed soup is reached, - 10-15 seconds.

7. Pour the rest of the broth out of the pot in which the asparagus was cooked. Pour the soup puree into it, and heat it over low heat. Do not bring to a boil.

8. Divide soup into bowls. Place 1 tablespoon of cream on each plate. Sprinkle with lightly ground black pepper or cayenne pepper (optional). (Cream can not just be put in the center of the plate, but poured out of a spoon, “draw” zigzags, a spiral or a circle, whatever you like. Cream, as an edible decoration, will make each serving of puree soup original).

9. Soup puree is ready! Serve immediately.

"Asparagus Soup" - can be served cold - its great taste will not change. (Popular heroes of the summer menu - "Okroshka" and "Cold Borscht" - can now move a little, giving way to this first course).

After preparing the puree in a mixer (after point 6.), Pour the puree soup into a saucepan, or a container with a lid. Cool down completely. Then put in the refrigerator. Add the cream to the puree soup - before serving. Delicious!

Serving.

Puree soup is best served in classic deep bowls for the first course. One serving of soup is exactly 300g. It would be possible to add sour cream to the soup - but it is very thick, which means it is heavy, and immediately falls to the bottom of the plate. Cream, by weight, is lighter, and can stick to the soft surface of the creamed soup. "Draw" decoration is quite simple.

Scoop lightly whipped cream into (better "with a sharp spout"). Hold the spoon over the soup, almost vertically. The cream gently falls from the spoon and falls on the surface of the puree soup. When pouring cream, it is advisable to make one continuous movement of the hand. (You can compare - how to write the word "spring" with a pen - connecting all the letters, "without taking your hands off").

But if there was a stop (suddenly the phone rang?), it’s not scary, you can continue the line, and then fill the space with a drop of cream. It is interesting that each time a new, different drawing is obtained - give free rein to your imagination! And to stir the cream in soup puree - like sour cream in borscht, for example - or not - this is already a matter of taste.

Bon appetit!

Besides:

White fish with green sweet pepper (stewed in…

Step 1: Prepare the asparagus.

Rinse the asparagus under running warm water, then pat dry with paper towels to remove excess moisture. Lay on a cutting board and cut off the very tops, we will need them to decorate the finished soup.

Cut the rest into bite size pieces. In this case, it is necessary to remove the whitish hard part, since it is unsuitable for food and, accordingly, we will not need it for making soup.

Step 2: prepare the bow.

Peel the onion from the husk, rinse with cool water and cut into large pieces. It is enough to divide each bulb into 6-8 parts.

Step 3: Prepare the garlic.

Peel the garlic cloves from the husk and, like the onion, cut into large pieces.

Step 4: prepare the greens.

Rinse the greens with warm water, shake off moisture and chop with a kitchen knife into small pieces.

Step 5: Saute vegetables.

First, heat the olive oil in the bottom of the pan, put the onion and asparagus (all but the tops that we set aside) there and fry until golden brown. Then add the garlic and sauté for about 1 minute more.

Step 6: Cook Asparagus Soup.

Pour one liter of preheated water into a saucepan with fried vegetables and bring everything to a boil. Cover with a lid, lower the heat and simmer some more 25 minutes. Don't forget to add salt and black pepper to taste at this stage as well.

Step 7: Prepare Asparagus for Garnish.

While the soup is cooking, prepare the tops of the asparagus. To do this, heat the remaining olive oil in a frying pan and fry the pieces of vegetables we have set aside in it until a delicious golden brown.

Step 8: Bring the soup to full readiness.

When the soup is cooked, remove it from the heat. In a glass half filled with cold water, dilute the wheat flour, pour the resulting mixture into the pan. Then lower the blender there and chop the boiled asparagus with onions and garlic.
Return the resulting puree mass to the stove and bring to a boil, stirring all the time. Then turn off the heat, add the chopped greens and serve the finished asparagus soup to the table.

Step 9: Serve the asparagus soup.

Pour the asparagus soup into serving bowls and garnish with the fried tops and serve immediately. To taste, you can offer croutons or crackers for the finished dish, but as for me, the soup is tasty anyway. Therefore, eat with pleasure, enjoying the taste and benefits.
Enjoy your meal!

To separate the juicy green part of the asparagus from the tough white part, you can simply break it. Press lightly and you will see that it itself has broken in the right place, and you have only the sprouts you need for cooking.

Instead of flour, you can also add milk to the asparagus soup. The taste of the dish will become more creamy.

Greens are not an obligatory part of the soup at all, they are rather like a pleasant addition to the overall taste palette, so choose for yourself whether to cook with or without it.

2.0

Asparagus is a very useful vegetable, the season of which is very short, which justifies its comparative high cost. That is why it is important to know how to cook asparagus puree - quickly, tasty and win-win. ...Further

4.3

They say that this soup is very popular in Germany and Austria - there it is almost considered a national dish. Maybe so, I don’t know, but the fact that his taste is amazing is for sure! ...Further

3.5

Delicate, with a delicate taste, asparagus soup is prepared quickly and easily. It's time to cook it in the summer, when the asparagus harvesting season is in full swing. However, asparagus is sold all year round, so the recipe is always up to date. ...Further

3.7

Don't know what to cook for dinner? I want to offer you, as a change, to make a very rich, appetizing and tender asparagus soup. An amazing meal option for the whole family. ...Further

Asparagus or asparagus is a tasty and healthy plant, but is still quite rarely used in our cuisine. Asparagus can be steamed, grilled, or baked in the oven, and raw asparagus salads can be prepared. This is one of the earliest spring plants, so I advise you to try vitamin asparagus soup, and I will tell you how to cook it. ...Further

If you like light, vegetable first courses, then I recommend paying attention to this simple white asparagus soup recipe. Delicate and very appetizing - a great option for children and adults. ...Further

3.0

Asparagus is a fairly expensive vegetable, but given its incredible health benefits, I think your budget will outlive it. And so that they don’t buy in vain, I’ll tell you how to make soup with asparagus not only healthy, but also tasty! ...Further

Not everyone manages to tame asparagus. I myself have long been wary of her. I confess that the puree soup was a wonderful opportunity for me to get acquainted with asparagus. Firstly, the preparation of such a soup does not require special skills. Secondly, even with effort, puree soup is difficult to spoil. Thirdly, there are few ingredients in this soup and they are all familiar.

In the asparagus soup, I add potatoes, onions, garlic, cream and spices. It will turn out satisfying and healthy! By the way, another obligatory “ingredient” is a blender.

Ingredients (6 servings)

asparagus - 1 kg;
potatoes - 2-3 pcs.;
bulb - 1 pc.;
garlic - 1-2 cloves;
chicken broth - 4 cups;
butter - 1 tbsp. a spoon;
cream (fatty) - 1/4 cup;
salt and black pepper - to taste;
vegetable oil - 1-2 tbsp. spoons.

Step by step recipe

1. Rinse the asparagus, cut off the hard, stiff tips. Then put it on the bottom, align and cut into pieces of 5-6 cm. Cut off the upper - leafy - part and set aside.

2. Peel the onion and garlic. Cut the onion into small cubes, pass the garlic (when the time comes) through a press directly into the pan.

3. In a medium saucepan, melt the butter and sauté the chopped onion over medium heat, stirring occasionally, until soft and lightly golden, about 5 minutes.
Then squeeze the garlic and fry for another half a minute, stirring occasionally.

4. Peel the potatoes, rinse and cut into small slices. Add the asparagus (excluding the leafy part) and chopped potatoes to the onion and garlic in a saucepan. Stir and fry for 3 minutes.

5. Add chicken broth, bring to a boil and cook the soup over medium heat for 20 minutes, until the potatoes are soft.

6. While the soup is cooking, sauté the asparagus leaves. We will use it to decorate and add extra flavor to our soup.

7. Pour vegetable oil into the pan and heat well. Add the remaining asparagus and fry, stirring, until golden brown. Add a couple of tablespoons of stock from the soup pot, cover and sauté the asparagus for 2-3 minutes until the liquid has evaporated. Then put on a plate.

8. Beat the finished soup with a blender, salt, pepper, add cream. Reheat (do not bring to a boil) and serve in portions, garnishing each plate with fried asparagus.

This puree soup can be served with croutons or crispy bacon. You can also sprinkle the soup with grated Parmesan.
Enjoy your meal!

Asparagus (asparagus) is one of the most expensive and at the same time the most delicious and healthy vegetable crops. Asparagus is called the young shoots of a bushy plant. The first sprouts of asparagus (white, green, pinkish green or purple) are enriched with minerals, vitamins and fiber. The tender shoots of young asparagus can be eaten raw or steamed, in the oven, on the water or on the grill. Among the vegetables of the new season, this plant is one of the earliest, so you can start collecting young shoots as early as April-May.

Regardless of the variety, asparagus is loaded with valuable vitamins such as A, C, B1, B2 and E, as well as minerals such as calcium, phosphorus, potassium, copper, magnesium, iron and zinc. Asparagus acid and potassium salts have a beneficial effect on kidney function and facilitate metabolism. Zinc strengthens connective tissues and accelerates the healing process of wounds. Calcium and phosphorus are useful for building bone tissue, magnesium and iron improve the ability of blood formation. An indispensable property of asparagus is its low calorie content (180 kcal per 1 kg), so it can be safely called a dietary product.

Fresh asparagus is recommended, and quick steaming is also possible (5 minutes is enough). It is no less useful in boiled form (cook for 3 minutes) or fried on the grill or in the oven for 2-3 minutes. Remember that the main thing in cooking asparagus is not to "overcook" the shoots, the finished vegetables should be crispy. During the preparation of asparagus, it will be very convenient to use special narrow tall pots: asparagus shoots are placed vertically in them, so the bases are boiled in a small amount of boiling water, and the tender tops of the plant are steamed. Once cooked, the water can be used to add to asparagus soup.

So, asparagus soup recipe.

Ingredients:

asparagus - 8 stalks (thick parts);
chicken broth - 290 ml;
cream - 2 tablespoons;
olive oil - 1 tablespoon.

Cooking:

Heat one tablespoon of olive oil in a saucepan, add the thick parts of the asparagus stalks and fry for 2-3 minutes.
Add chicken broth, bring to a boil and simmer for 5 minutes.
Beat the soup with a blender until smooth.
Add cream to the pan and heat for 1 minute.
Delicious asparagus soup is ready.

Asparagus is a new vegetable for us, so not everyone has yet been able to appreciate its taste. If properly prepared, asparagus will delight you not only with its delicate and delicate taste, but also with many useful properties.

So, asparagus soup recipe.

Ingredients:

asparagus - 500 g;
water - 2 l;
oil - 50 g;
flour - 2 tbsp. spoons;
cream (30%) - 100 ml;
salt, pepper - to taste.

Cooking:

1. Wash the asparagus and clean it with a special knife from a thin skin, rinse again and cut into pieces 1-1.5 cm in size.
2. Pour 2 liters of water into a saucepan, bring to a boil and place the asparagus in it. Salt and cook for 15 minutes.
3. In a small deep frying pan, we prepare the passivation: melt the butter, into which we pour the flour and keep on fire, stirring, until the color acquires a light brown golden hue. After the flour has cooled down a bit, take about 100 ml of broth from the pan and add it constantly stirring with a whisk into the flour, making sure that no lumps form.
4. The asparagus is ready, remove the pan from the heat, take out a few pieces of asparagus and put them on a plate. The rest of the contents of the soup are ground with a blender. You can also pass the ingredients through a sieve, but this is a more laborious and time consuming process.
5. Put the pot with the soup back on the fire, bring the contents to a boil, add the flour pass, stirring with a whisk, add the cream and whole pieces of asparagus and bring to a boil again. If necessary, add salt, add freshly ground pepper.
6. Asparagus soup is ready. Pour it into plates, decorate with chopped parsley and dill.

It is customary to divide asparagus into three varieties: white, green and purple. Green asparagus is considered the most common, as its shoots are collected throughout the year. Green asparagus thrives outdoors. When cooked properly, asparagus stays juicy and crispy.
Purple asparagus is rare and has a slightly bitter taste. During cooking, the purple color of the asparagus changes to green. Green asparagus makes a wonderful creamy soup.

So, cream of asparagus soup recipe.

Ingredients:

green asparagus - 1.4 kg;
shallots - 6 pieces;
butter - 3 tbsp. spoons;
dried thyme - half a teaspoon;
wheat flour - 3 tbsp. spoons;
cream 35% - half a glass;
salt and white pepper - to taste.

Cooking:

Separate the edible part of the asparagus. Blanch the tops of the shoots for 1=2 minutes in boiling water, then rinse with cold water and set aside for a while. Cut the remaining edible part of the asparagus into large pieces.
Melt the butter in a large saucepan and saute the onion over low heat until it becomes golden and soft. Add coarsely chopped asparagus and saute, stirring constantly, for a couple more minutes.
Pour in the broth, add thyme and salt. Bring to a boil, reduce heat and simmer covered for another half an hour.
The asparagus should become soft. If this is not the case, then you can cook for another 10 minutes. Cool the soup.
Grind the soup with a blender. Strain into a clean bowl. We put on fire, pour in the cream and slowly heat, not bringing to a boil. Season if necessary and add white pepper to taste. We put the previously separated and prepared tops of the asparagus shoots and serve.

White asparagus soup with salmon

White asparagus shoots are usually harvested from mid-March to June and are a seasonal vegetable. Due to the increased labor intensity of the collection and the short season, this type of asparagus has the highest price. White asparagus has a milder taste than green asparagus. It is grown in sand in the complete absence of sunlight.

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