Asparagus Soup Food

ASPARAGUS SOUP

Ingredients:

• 1 onion, chopped
• 2 tablespoons butter
• 1 pound fresh asparagus, trimmed and coarsely chopped
• 1 cup vegetable broth
• 1 dash garlic powder
• 1 dash white pepper
• 1 cup 1% milk

Steps:

• Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
• Return mixture to microwave safe dish, stir in milk and microwave until heated through.

ASPARAGUS SOUP

Ingredients:

• 25g butter
• a little vegetable oil
• 350g asparagus spear , stalks chopped, woody ends discarded, tips reserved
• 3 shallots , finely sliced
• 2 garlic cloves , crushed
• 2 large handfuls spinach
• 700ml vegetable stock (fresh if possible)
• olive oil , for drizzling (optional)
• rustic bread (preferably sourdough), to serve (optional)

Steps:

• Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
• Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
• Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

ASPARAGUS SOUP

Ingredients:

• 1/4 cup olive oil
• 1 cup chopped onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander seed
• 4 1/2 cups vegetable or chicken stock
• 1/2 pound potatoes, peeled and diced
• 1 sprig fresh thyme
• 1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths
• 4 ounces frozen chopped spinach
• 1/2 cup heavy cream
• 1/2 teaspoon grated lemon rind
• Salt
• 1 teaspoon white pepper
• Toasted croutons, for garnish, if desired

Steps:

• Heat the oil in heavy bottomed soup pot. Add the onions, carrots, and celery and saute until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add cream and lemon rind, bring to a boil, and then turn down to a simmer. Season with salt and pepper and serve with toasted croutons, if desired