Don’t teach me wrong, I honey the fresh spears, together with convey posted many recipes featuring them, but for pure asparagus goodness, you lot only can’t trounce a perfectly made bowl of soup. There are no tricks or hush-hush techniques here; only brand certain your onions are fully cooked earlier adding the asparagus, together with other than non over-cooking it, there’s non a lot that tin become wrong.
Testing the vegetable’s doneness past times pressing them against the side of the pot should eliminate whatever guesswork, but if unsure, err on the side of slightly nether vs. slightly over cooked. The other determination you’ll convey to brand is whether to strain or not. I recommend it, but totally empathize if you lot don’t. The soup is bang-up every bit is, but straining out the woodier fibers does plough over it a finer, to a greater extent than velvety texture.
Of course, the float of Parmesan together with lemon cream on hap is optional also, but pretend it isn’t. It adds a bang-up visual element, together with adds a footling extra richness to the soup’s lean, dark-green goodness. I promise you lot autumn inwards honey amongst this soup soon. Enjoy!
Ingredients for almost 1 1/2 quarts of soup:
2 tbsp butter
1 diced onion
1 diced onion
2 pounds asparagus
salt to taste
4 cups chicken broth
2 cups water
cayenne to taste
freshly soil dark pepper to taste
pinch of nutmeg (I forgot to elevate inwards video, but only add together amongst other spices!)
1/2 loving cup of heavy cream
For the cream topping:
1/4 loving cup heavy cream
1 tbsp finely grated Parmigiano-Reggiano
1 tsp lemon zest
Buat lebih berguna, kongsi:
