Recipe: asparagus soup
It is still winter here. I accept that with no problem whatsoever. It was snowing this morning and such a thrill to wake up to white skies and dusted pine trees on the hillsides. I embrace it with open arms. But… it has been warm for the past couple of days and I’ve been cooking and shooting lots of greens – feels suspiciously like spring. Kaweah certainly thought so yesterday. It was so warm in the house that I opened the deck door to let the cooler 60°F breeze in. Pup was overjoyed with the open-door policy and didn’t know what to do with herself. She wandered in and out and in and out and when she realized I wasn’t going to close the door, she finally settled on the deck for some good old-fashioned brain-baking.
a little toasty in my winter coat
I remember when a month felt like an eternity as a kid and now as an adult, it just flies past before I know it. Is it because that unit of time grows shorter relative to our age or is it because we’re so busy as adults? This flying of the time makes me a little nervous because I can never get all of the seasonal things in that I want to do. But I think it’s better to have a long list of things to do than a list with nothing on it. Bored people make me batsh*t.
a forest of asparagus
My refrigerator is full of spring greens right now, which is odd for many many reasons, not the least of which is that we are technically a month out from spring (and where I live, spring doesn’t make an entrance until May). So that, coupled with the weather, made me feel like I was jumping the gun a little. Out of respect for my cherished winter, I made a compromise.
cut the asparagus
I searched for a good asparagus soup recipe. Most of the ones I found called for cream or milk, which may taste good, but doesn’t feel good when you are lactose intolerant (that, I am). Besides, I wanted something a little lighter.
garlic and onions give some depth to the body
Giving up on the recipes, I decided to wing it and make up my own non-dairy version. I just wanted it to be greenish. And delicious. Keeping in mind a few pointers from chef during our knife skills class, I decided to sauté the ingredients for better flavor.
sauté to a beautiful green color
finger on the button, ready to purée
When the vegetables were just done, I emptied them into the food processor and processed the hell out of them. I had to add a little chicken broth to help it along, but after a few minutes, I realized the soup would be more of a rustic purée rather than a silky purée. Perhaps next time I will employ my uber-wonderful food mill (which only occurred to me as I slurped the soup down…)
looks gorgeous, smelled fabulous
I heated some butter and flour together for thickener and used chicken broth for the soup base. The purée lost a tad of its greeness when I poured it back into the pot and brought it all to a boil. I think next time I will boil the chicken broth/flour/butter, then remove from heat and mix in the purée to see if that preserves the color a little better. A dash of lemon juice and some ground pepper were added and it was ready to serve. The soup itself was terrific, but I have to agree with Jeremy that the added sprinkle of bacon and the little grilled cheese sandwiches that I used for garnish rounded the whole thing out.
dress it up in a bowl
or party it up in shots with mini grilled cheese sandwiches
Asparagus Soup
[print recipe]
1 lb. asparagus spears, bottoms trimmed
2 tbsps vegetable oil
5 cloves garlic, diced
1 cup yellow onion, diced
salt
1 tbsp butter
2 tbsps flour
1 quart chicken broth
1-2 tsps lemon juice
pepper
Cut the asparagus spears into 2-inch pieces. Heat the vegetable oil in a large pan or pot. When the oil is hot, add the garlic and onions. Sauté until fragrant. Add the asparagus to the pot, season with salt, and stir-fry until the spears turn a deep green. Do not overcook! Remove from heat and empty the vegetables into a food processor or blender or food mill. Purée the asparagus (I added about a cup of the chicken broth). In the same pot, melt the butter. Add the flour and stir until it foams. Pour the chicken broth into the pan a little at a time and stir to incorporate (so you avoid chunks of flour-butter floating around in the broth). Pour in the remaining chicken broth and bring to a boil. Remove from heat and stir in the purée. Add lemon juice and pepper to taste. Serve hot.
February 26th, 2009: 3:18 pm
filed under baking, meat, recipes, savory, soup, vegetables
FAQs
A bit of fat, usually in the form of butter and olive oil, is essential to making a robust soup. Fat is also a vehicle for flavor, and helps to brown vegetables.
Why is my asparagus soup bitter? ›
Trim the asparagus properly: The tough, woody ends of the asparagus can contribute to the bitter taste.
How long does asparagus soup last in the fridge? ›
TO STORE: Store leftovers in an airtight container for up to 4 days. TO REHEAT: Warm gently on the stovetop or in the microwave until heated through. TO FREEZE: You can freeze asparagus soup for up to 3 months in a freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.
How do you use butter instead of oil in a recipe? ›
It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)
Why use butter instead of oil? ›
The milk solids in butter create a flavor that's hard to beat. It brings a little extra deliciousness to almost any recipe. If you don't eat dairy, or you're just looking for a different flavor, you can also substitute oil for butter in most recipes, but it's important to keep flavor in mind.
What takes bitterness out of asparagus? ›
The hack: Boil asparagus with bread
This year, for the first time, I noticed that several German recipes mentioned one peculiar tactic for making asparagus taste better: throw in a stale roll or piece of bread while it's boiling, and the bread will "absorb" any bitter flavors.
What reduces bitterness in soup? ›
Sweetness can help balance bitterness, so consider adding ingredients like carrots, onions, or a small amount of sugar or honey. Acidic ingredients like tomatoes or a splash of vinegar can also help balance flavors.
How do you make white asparagus not bitter? ›
Olive oil, butter and other fats are often paired with white asparagus to counteract its bitterness, with hollandaise sauce being a traditional accompaniment.
Does asparagus clean your liver and kidneys? ›
Asparagus contains glutathione, a well-known antioxidant that promotes detoxification. It is also a good source of fiber, folate, iron, and vitamins A, C, E, and K, as well as being beneficial to those with high blood pressure. Asparagus is also known to promote kidney and bladder function.
What is the main ingredient in asparagus? ›
The major bioactive constituents of Asparagus are a group of steroidal saponins. This plant also contains vitamins A, B1, B2, C, E, Mg, P, Ca, Fe, and folic acid.
Asparagus can be steamed, roasted, grilled, broiled, boiled, blanched, dried or pickled. Combines well with: garlic, lemon juice, nutmeg, honey. Fine herbs: rosemary, basil, dill, marjoram, Mediterranean oregano, thyme, cilantro, etc.
Can I eat 5 day old asparagus? ›
Traditionally, asparagus is at its peak in May and June, and once you buy it, it can last in the fridge for about a week or even longer in the freezer, keeping its verdant flavor, color, and texture intact. If you don't cook your asparagus in that time, no worries.
Can I freeze asparagus for soup? ›
It's not difficult, and freezing asparagus keeps that one-of-a-kind flavor in season and on your table no matter the market price. On the flip side, frozen spears pack all the flavor you know and love. They don't need to be thawed before using and make a wonderful addition to casseroles, quiche, and soups.
Can I use butter instead of broth? ›
Chicken Broth Substitute: Salted Butter + Water
If you don't have broth on hand and want a little more flavor than just plain water, try subbing in 1 cup of water plus 1 tablespoon of butter for every cup of chicken broth in your recipe. The butter will help create a richer flavor than just water alone.
Can you can soup with butter in it? ›
It is not safe to create your own recipe for canning. Butter, milk, cream, cheese, and other dairy products are low-acid foods that should never be added to home canned soups before processing. Add butter and milk to soup just before serving. Products high in starch also interfere with heat processing.
What not to put in soup? ›
The Worst Things to Put in Your Soup
- By Sara Butler. If there's one good thing about fall and winter, it's soup. ...
- Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ...
- Juice. ...
- Turkey Bacon. ...
- Cheese. ...
- Croutons.
Use a butter and flour paste
You can also use a flour and butter paste called a beurre manié to thicken a soup. Just mix 2 tsp flour with 2 tsp soft butter, and while the soup is simmering, stir the paste into the pan. The butter will help disperse the flour throughout the liquid.
Recipe: asparagus soup
