ASPARAGUS VELOUTé
Provided by Joel Robuchon
Categories Soup/Stew Milk/Cream Blender Chicken Egg Appetizer Asparagus Simmer Boil Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 7
Steps:
- 1. Wash the asparagus. Cut 2 inches (5 cm.) off the tips and save them for another use. Do not peel the stalks but cut them into 15-inch (3-cm.) pieces.
- 2. Bring the stock or broth to a boil in a soup pot. When it bubbles, add the asparagus pieces and sugar. Turn down the heat, cover, and simmer for 20 minutes.
- 3. Blend and pass through a fine strainer (a chinois if possible), pressing on the solids with a spoon to extract as much liquid as possible. Put the soup back in the pot, bring back to a boil, and boil about 30 minutes more.
- 4. Thoroughly mix the cornstarch in a bowl with 1 tablespoon cold water. Beat the yolk and cream together in a bowl large enough to hold all the soup.
- 5. When the soup in the pot has been reduced by about half, whisk in the cornstarch mixture. Boil for 1 minute, whisking constantly, and then gently pour everything into the bowl with the egg-cream mixture, whisking as you pour.
- 6. Pour the contents of the bowl back into the soup pot and heat very gently in order to thicken. Stir with a spatula and turn off the heat at the first sign of boiling. Blend. Season with salt as necessary.
ASPARAGUS CHEESE SOUP
Thyme has a sweet, savory flavor that really enhances a variety of dishes, including this creamy soup.-Elizabeth Montgomery, Allston, MA
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add asparagus and heat through. Add the cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with croutons and additional cheese if desired.
Nutrition Facts : Calories 343 calories, Fat 24g fat (16g saturated fat), Cholesterol 85mg cholesterol, Sodium 994mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 17g protein.
WHITE ASPARAGUS SOUP
Provided by Food Network
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
- In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
ASPARAGUS SOUP
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
CHEESY CREAM OF ASPARAGUS SOUP
Steps:
- Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Pour half the milk mixture into a blender; add half the asparagus. Cover and process until very smooth; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil). If desired, top with roasted asparagus tips.
Nutrition Facts : Calories 261 calories, Fat 19g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 852mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 12g protein.
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