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You know that spring has come when the best asparagus begins to appear in all markets. While it's possible to find asparagus year-round these days, in my opinion, the good comes in spring. Buy it by the bunch and let the asparagus recipes begin!
Asparagus is a perennial crop that must be selected by hand and treated with care. Slow-driving tractors pull the wagons directly over the crop, with harvesters sitting in the back of the wagon. When the asparagus appear between their dangling feet, they bend down and pick up the stems, one by one. On a warm, sunny day, freshly harvested asparagus is good enough to eat raw.
This asparagus cream soup recipe is the best option for being on an asparagus farm. A little cream and some frozen peas add a dreamy, silky texture without weighing it down. Use the best studs you can find. I will show you how.
How do you choose the freshest asparagus?
Despite being widely available these days due to agricultural technology, asparagus must be delicately treated and can quickly become tough and woody.
The sugars in asparagus can turn into starch shortly after harvest, lessening their bright, herbaceous flavor and giving the stems a not so tender texture.
Here are some good techniques on how to select the best asparagus at the farmer's market or in the store:
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- Thinner is not always better. Asparagus is sold in different sizes, but it doesn't really matter what size you choose, as long as it's fresh. Any fresh asparagus can be tender and delicious regardless of size.
- Visual appearance. Look for firm, straight, smooth stems with fresh-looking tips and tight buds. The asparagus should be a vibrant green with a slight shade of purple at the tips and ends. If the asparagus is not stored in a shallow source of water, ice, or on a damp pad, check the ends to see if they are not completely dry or flaky.
- What not to buy: Avoid asparagus that looks withered, wrinkled, or has dark black tips that fall off the stem. The wrinkles on the stems mean that the asparagus is at its best.
How to make asparagus cream soup
(This is just an outline for visual learners! The full recipe is below.)
- Bleach the tips of the asparagus and set them aside (they will be used as a garnish later).
- Melt the butter and sauté the remaining asparagus and chopped leeks until smooth.
- Add the broth and simmer until the vegetables are completely soft. Add peas and parmesan.
- Mix in batches, then add the lemon juice and half and half. Season to taste with s & p.
How to store asparagus
- Do not wash or soak asparagus before storing.
- Trim the ends to make a cool surface on the stems. Then place them upright in one inch of cold water. Treat them like flowers in a vase. A cup of coffee or a mold is for this!
- Then store them upright in the refrigerator. Some people like to wrap the top with a loose plastic bag. This allows them to keep them a little longer, for 4 to 5 days.
How to cook asparagus
Asparagus cooks best when it is uniform in thickness. However, don't make the mistake of cutting precious inches from this vegetable by cutting too much stem before cooking.
To remove the hard, stringy, inedible portion of each spear, you can cut it with a knife or bend it until it clicks. The asparagus will break precisely where the tender part ends and the hard part begins.
The thicker stems can be peeled with a vegetable peeler or kitchen knife to help the asparagus cook evenly.
Asparagus cooks quickly, so whatever you do, do it. Asparagus can become soft if overcooked. Here are some of my favorite ways to cook asparagus:
- Boil / Vaporize: Not everyone is lucky enough to have a sophisticated asparagus steamer, so I use a shallow pan covered with 1/2 "of water to cook the asparagus in the pan over medium-high heat. It is a kind of boil / steam combination that works well. Asparagus generally cooks in 5 to 8 minutes.
- Whitening If you need asparagus for salads or other cold recipes, boil the stems and then soak them in ice water to stop the cooking process.
- Roast: Read all about it here! Place the asparagus in a single layer on a baking sheet. Drizzle with olive oil, garlic, lemon zest, lemon juice and stir to coat. Season to taste with salt and pepper. Roast in a 425 degree preheated oven until the asparagus browns in parts but is green and tender.
- Intensive questioning: Place the asparagus on a preheated grill (medium-high heat) drizzled with olive oil. Cook for about 5 to 8 minutes until tender, turning occasionally with tongs.
How to make asparagus cream soup with different variations:
- Cream of asparagus with milk: This produces a very thin soup that does not have the creaminess or texture that most people seek.
- Asparagus cream, vegan: You can certainly trade chicken broth for vegetable broth and use coconut milk instead of cream, but it can affect the taste of the soup you know and love. Please let me know how it goes in the comments below!
- Cream of asparagus, barefoot countess: Ina adds Spanish ham and leeks to her asparagus soup, which are excellent complements. Who could argue with ham or bacon of any kind?
- Asparagus and Leek Soup: If you have a couple of leeks in the vegetable drawer, go ahead and use them in this recipe instead of onion. Just use the whites and the beginning of the vegetables, and rinse well before cutting to remove the sand.
- Cream of asparagus without cream: Add a diced potato or two to the cooking broth until tender. Once mashed, the potato gives the soup a creamy texture without the need for cream.
- Cream of asparagus, vitamix: A Vitamix or Blendtec blender is great for mashing soups, as well as making smoothies, flours, mixed drinks, and, well, just about everything. But a standard countertop blender works well for this soup, too.
An easy recipe for asparagus cream soup with a secret ingredient for the brightest color and flavor. It is the perfect way to celebrate when the first green stems of the season appear. Cuisine: American Preparation time: 10 minutes Cooking time 20 minutes Total time: 30 minutes Servings: 4 servings Calories: 155 kcal
- 2 pounds thin cut asparagus
- 1 tablespoon unsalted butter
- 2 leeks, only white and light green parts, halved lengthwise, thoroughly washed and thinly sliced
- 3 1/2 cups chicken stock or vegetable stock
- 1/2 cup frozen peas
- 2 tablespoons grated Parmesan cheese
- 1/4 cup half and a half
- 1/2 teaspoon lemon juice
- Salt and freshly ground black pepper
- Cut off the asparagus tips and set aside. Cut remaining spears into 1/2 inch pieces and set aside.
- In a skillet or small saucepan, bring 1/2 cup of water to a boil. Add asparagus tips, cover and cook until tender, about 2 minutes. Drain well dry on paper towels.
- In a large saucepan over medium heat, add the butter and melt. Add the chopped asparagus and leeks and cook until soft, about 8 to 10 minutes.
- Add the broth and simmer. Cook until vegetables are completely tender, about 5 minutes. Add the peas and parmesan.
- Working in batches, process the soup in the blender until smooth, about 2 to 3 minutes. Return the soup to the saucepan.
- Over medium-low heat, add half and half and lemon juice. Season to taste with salt and pepper. Serve and garnish with reserved asparagus tips.
Calories :: 155kcal
Cream Asparagus Recipe Soup