Asparagus soup recipe. Asparagus puree

There are many recipes based on asparagus. But the recipe for mashed asparagus soup is perhaps the simplest and easiest. It is perfect as a "first acquaintance" with a new product.

Both frozen and fresh asparagus are suitable for making puree soup. Before sending the asparagus to the pan, it must be cleaned, otherwise, after grinding, the tough fibers of its skin will remain, and the soup will have to be rubbed through a sieve or colander.

The main rule of cooking asparagus is not to overcook! After only 3-4 minutes of cooking, asparagus stalks become soft, and if they are kept in boiling water for longer, they lose their beautiful natural color. It is also important to remember that the lower part of the stems is cooked a little longer than the tender top. The ideal way to cook asparagus is vertically: while the rough stems are being cooked, the buds just "reach" for a couple.

Cream gives the soup puree a delicate taste. The flour fried on a creamy dough ensures the perfect consistency of the soup and does not allow the grated vegetables to settle to the bottom.

The recipe for mashed asparagus soup does not involve the use of meat. For a characteristic aroma and a richer taste of the soup, it is enough to use Gallina Blanca chicken broth. Those who want to make the soup more satisfying are not forbidden to add sliced ​​\u200b\u200bchicken fillet to it.

Asparagus (asparagus) is one of the most expensive and at the same time the most delicious and healthy vegetable crops. Asparagus is called the young shoots of a bushy plant. The first sprouts of asparagus (white, green, pinkish green or purple) are enriched with minerals, vitamins and fiber. The tender shoots of young asparagus can be eaten raw or steamed, in the oven, on the water or on the grill. Among the vegetables of the new season, this plant is one of the earliest, so you can start collecting young shoots as early as April-May.

Regardless of the variety, asparagus is loaded with valuable vitamins such as A, C, B1, B2 and E, as well as minerals such as calcium, phosphorus, potassium, copper, magnesium, iron and zinc. Asparagus acid and potassium salts have a beneficial effect on kidney function and facilitate metabolism. Zinc strengthens connective tissues and accelerates the healing process of wounds. Calcium and phosphorus are useful for building bone tissue, magnesium and iron improve the ability of blood formation. An indispensable property of asparagus is its low calorie content (180 kcal per 1 kg), so it can be safely called a dietary product.

Fresh asparagus is recommended, and quick steaming is also possible (5 minutes is enough). It is no less useful in boiled form (cook for 3 minutes) or fried on the grill or in the oven for 2-3 minutes. Remember that the main thing in cooking asparagus is not to "overcook" the shoots, the finished vegetables should be crispy. During the preparation of asparagus, it will be very convenient to use special narrow tall pots: asparagus shoots are placed vertically in them, so the bases are boiled in a small amount of boiling water, and the tender tops of the plant are steamed. Once cooked, the water can be used to add to asparagus soup.

So, asparagus soup recipe.

Ingredients:

• asparagus - 8 stalks (thick parts);
• chicken broth - 290 ml;
• cream - 2 tablespoons;
• olive oil - 1 tablespoon.

Cooking:

1. Heat one tablespoon of olive oil in a saucepan, add the thick parts of the asparagus stalks and fry for 2-3 minutes.
2. Add chicken broth, bring to a boil and simmer for 5 minutes.
3. Beat the soup with a blender until smooth.
4. Add cream to the pan and heat for 1 minute.
5. Delicious asparagus soup is ready.
   

Asparagus is a new vegetable for us, so not everyone has yet been able to appreciate its taste. If properly prepared, asparagus will delight you not only with its delicate and delicate taste, but also with many useful properties.

So, asparagus soup recipe.

Ingredients:

• asparagus - 500 g;
• water - 2 l;
• oil - 50 g;
• flour - 2 tbsp. spoons;
• cream (30%) - 100 ml;
• salt, pepper - to taste.

Cooking:

• 1. Wash the asparagus and clean it with a special knife from a thin skin, rinse again and cut into pieces 1-1.5 cm in size.
  2. Pour 2 liters of water into a saucepan, bring to a boil and place the asparagus in it. Salt and cook for 15 minutes.
  3. In a small deep frying pan, we prepare the passivation: melt the butter, into which we pour the flour and keep on fire, stirring until the color acquires a light brown golden hue. After the flour has cooled down a bit, take about 100 ml of broth from the pan and add it constantly stirring with a whisk into the flour, making sure that no lumps form.
  4. The asparagus is ready, remove the pan from the heat, take out a few pieces of asparagus and put them on a plate. The rest of the contents of the soup are ground with a blender. You can also pass the ingredients through a sieve, but this is a more laborious and time consuming process.
  5. Put the pot with the soup back on the fire, bring the contents to a boil, add the flour pass, stirring with a whisk, add the cream and whole pieces of asparagus and bring to a boil again. If necessary, add salt, add freshly ground pepper.
  6. Asparagus soup is ready. Pour it into plates, decorate with chopped parsley and dill.

It is customary to divide asparagus into three varieties: white, green and purple. Green asparagus is considered the most common, as its shoots are collected throughout the year. Green asparagus thrives outdoors. When cooked properly, asparagus stays juicy and crispy.
Purple asparagus is rare and has a slightly bitter taste. During cooking, the purple color of the asparagus changes to green. Green asparagus makes a wonderful creamy soup.

So, cream of asparagus soup recipe.

Ingredients:

• green asparagus - 1.4 kg;
• shallots - 6 pieces;
• butter - 3 tbsp. spoons;
• dried thyme - half a teaspoon;
• wheat flour - 3 tbsp. spoons;
• cream 35% - half a glass;
• salt and white pepper - to taste.

Cooking:

1. Separate the edible part of the asparagus. Blanch the tops of the shoots for 1=2 minutes in boiling water, then rinse with cold water and set aside for a while. Cut the remaining edible part of the asparagus into large pieces.
2. Melt the butter in a large saucepan and sauté the onion over low heat until it is golden and soft. Add coarsely chopped asparagus and saute, stirring constantly, for a couple more minutes.
3. Pour in the broth, add thyme and salt. Bring to a boil, reduce heat and simmer covered for another half an hour.
4. The asparagus should become soft. If this is not the case, then you can cook for another 10 minutes. Cool the soup.
5. Grind the soup with a blender. Strain into a clean bowl. We put on fire, pour in the cream and slowly heat, not bringing to a boil. Season if necessary and add white pepper to taste. We put the previously separated and prepared tops of the asparagus shoots and serve.

White asparagus soup with salmon

White asparagus shoots are usually harvested from mid-March to June and are a seasonal vegetable. Due to the increased labor intensity of the collection and the short season, this type of asparagus has the highest price. White asparagus has a milder taste than green asparagus. It is grown in sand in the complete absence of sunlight.

(with onion and cream)

Hot or cold…

- this is a delicious first course - good in spring, summer, or all year round.

Asparagus, a delicacy vegetable with a unique taste, will please any gourmet. Moreover, asparagus is easy and quick to cook, and the result exceeds all expectations. The taste of this soup is great and amazing.

Tasty and healthy! Asparagus contains valuable dietary fiber (fiber) and is good for digestion. Rich in iron, asparagus provides a lot of energy. It also contains vitamin C, folate, magnesium, potassium. Not typical for vegetables, asparagus contains vitamin E, an antioxidant. And this means: the heart is healthy, and the immune system is normal. Nowadays, this vegetable (grown in greenhouses) is available at any time of the year.

But tasty asparagus is called "spring vegetable", or "gastronomic gift of spring". So, as naturally grown, it appears on sale from February-March, - until June. The fresher the asparagus, the less time it takes to cook it. Fresh asparagus can be stored in the refrigerator for up to 3 days (although it's hard to imagine that someone could wait so long, delaying the pleasure of eating).

For 2 servings.

Ingredients.

200g fresh asparagus 1 tbsp butter 1 small onion 850g water 1 cup very cold water A pinch of salt 2 tbsp cream (+1 tbsp milk will be needed) Spices (ground black or cayenne pepper) to taste

(Note: A bunch of asparagus is almost 500g, it can contain 18-24 pieces, depending on the thickness of the sprouts).

The name "asparagus" (or "asparagus") comes from the Persian word "asparagus", which means "spear". And asparagus sprouts, outwardly, really look like spears.

Preparation.

- Wash the asparagus (pour water into a bowl, and dip the sprouts.

If there are grains of sand, then they can be washed off faster and easier).

Remove from water and place on a plate. - Lay the asparagus flat on a clean board. Cut off the bottom with a sharp knife, - hard ends, 2-3 cm. And you can break off one sprout (crunches, and easily breaks with both hands).

- Peel and finely chop the onion.

- Cream (chill in advance) - put in a cup or small bowl.

Check how they flow. Scoop the cream into a tablespoon and set it upright.

If the cream is very thick, add a little (1 tablespoon) of milk.

Then mix and beat lightly until desired consistency.

(Hint: Cut pieces of asparagus can be used to make Homemade Vegetable Broth, or added to any other soup for flavor.)

Cooking.

1. Put a small frying pan on the fire. Put out the butter. When it warms up, throw in finely chopped onions. Fry it quickly - do not let it brown. Take out of the pan onto a plate.

2. Pour water into a saucepan (medium size). Salt. Put on fire. Place the asparagus in a pot of water. Boil. And, immediately reduce the heat to a small one. Cook the asparagus for 5 minutes, or until the sprouts are soft.

3. Remove the cooked asparagus from the pot with a slotted spoon (or kitchen tongs) into a wide bowl. The broth in which the asparagus was cooked - save and leave in the pan. Turn off the fire.

4. On the asparagus in a bowl - pour a glass of very cold water - that is, blanch. This method will help to stop the cooking process of the vegetable - the asparagus will not be very soft, and will retain a beautiful green color.

5. Remove the asparagus from the water, cut the sprouts into 2-3 parts, and place in a mixer jug. Add fried onion. Pour the broth in which the asparagus was cooked (it has already cooled down a bit), pour into a large mug. In parts, pour into a mixer jug ​​(Total will be 0.7 l).

6. First, at low speed, slowly chop the asparagus. Pause - open the lid of the jug and with a long kitchen wooden spoon - mix the contents (especially from the bottom of the jug). Next, at medium speed, slowly chop and beat the asparagus until smooth. Increase speed slightly and beat for 10 more seconds. And, - at high speed, beat the mass until a soft and smooth consistency of mashed soup is reached, - 10-15 seconds.

7. Pour the rest of the broth out of the pot in which the asparagus was cooked. Pour the soup puree into it, and heat it over low heat. Do not bring to a boil.

8. Divide soup into bowls. Place 1 tablespoon of cream on each plate. Sprinkle with lightly ground black pepper or cayenne pepper (optional). (Cream can not just be placed in the center of the plate, but poured out of a spoon, “draw” zigzags, a spiral or a circle, whatever you like. Cream, as an edible decoration, will make each serving of puree soup original).

9. Soup puree is ready! Serve immediately.

"Asparagus Soup" - can be served cold - its great taste will not change. (Popular heroes of the summer menu - "Okroshka" and "Cold Borscht" - can now move a little, giving way to this first course).

After preparing the puree in a mixer (after point 6.), Pour the puree soup into a saucepan, or a container with a lid. Cool down completely. Then put in the refrigerator. Add the cream to the puree soup - before serving. Tasty!

Serving.

Puree soup is best served in classic deep bowls for the first course. One serving of soup is exactly 300g. It would be possible to add sour cream to the soup - but it is very thick, which means it is heavy, and immediately falls to the bottom of the plate. Cream, by weight, is lighter, and can stick to the soft surface of the creamed soup. "Draw" decoration is quite simple.

Scoop lightly whipped cream into (better "with a sharp spout"). Hold the spoon over the soup, almost vertically. The cream gently falls from the spoon and falls on the surface of the puree soup. When pouring cream, it is advisable to make one continuous movement of the hand. (You can compare - how to write the word "spring" with a pen - connecting all the letters, "without taking your hands off").

But if there was a stop (suddenly the phone rang?), it’s not scary, you can continue the line, and then fill the space with a drop of cream. It is interesting that each time a new, different drawing is obtained - give free rein to your imagination! And to stir the cream in soup puree - like sour cream in borscht, for example - or not - this is already a matter of taste.

Bon appetit!

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As the asparagus season arrives, young shoots are popping up in our kitchen. The high palatability of asparagus allows it to be widely used in cooking in any form: raw, baked, boiled, grilled. Fillings for sandwiches are made from it, added to salads and main dishes, and canned. Especially good are summer soups from and photos of which are later in the article.

General cooking rules

So that asparagus does not disappoint and fully reveals all the richness of taste, you need to be able to work with it, so here are a few tips:

• Young shoots of asparagus are eaten, the collection of which begins in April and ends in July - early August.
• It is best to use it immediately after purchase, as it fades very quickly. If you plan to cook not on the day of purchase, then you need to cut off the base of the stems, put them vertically in water, cover with foil and put in the refrigerator for no more than seven days.
• Before cooking asparagus, its stems are cut off at the base and the top layer is removed from them.
• Experienced cooks recommend taking a stainless steel pot for cooking asparagus soup.
• The best option for heat treatment in terms of preserving nutrients is cooking, which must be carried out over low heat.
• The duration of heat treatment depends on the variety. cook for about eight minutes, green thick - no more than five, green thin - only three minutes.
• Boil the asparagus vertically, tying it into a bunch and placing it in a pot with the tops up (above the water) so that the lower hard parts of the stem are boiled down and the upper tender parts do not soften.

There are many recipes for asparagus soups. The main component in them, of course, is its fresh shoots with their indescribable specific taste. For those who love quick ways to prepare meals, below is the first recipe for mashed asparagus soup.

Very simple

All you need is:

• 0.5 kg of asparagus;
• 0.2 kg of sour cream;
• broth or water - the amount depends on the desired thickness of the soup.
• salt and ground black pepper to taste.

How to cook:

Cut off the tops (about 5 cm) from the stems, cut the remaining parts into smaller pieces and boil it all in water for about 8 minutes. Remove the tops to further decorate the finished dish with them, puree the rest of the soup. Add sour cream, salt and pepper. Ladle into bowls, garnishing each serving with a slice of asparagus.

Classic asparagus soup with cream

Incredibly tender, with a characteristic taste of asparagus, the dish will appeal even to those who do not like puree soups.

For half a kilogram of asparagus shoots you need to take:

• chicken broth - 0.4 l;
• half an onion;
• flour - two tables. spoons;
• butter - 30 g;
• lemon juice - a teaspoon;
• milk - a glass;
• fat cream - 0.1 l;
• salt and ground pepper - to taste.

Cooking order:

1. To get a tender asparagus soup, the lower parts of the young shoots must be cut off. Cut off the tops - they are prepared separately. Cut the remaining parts of the stems into pieces of 2-3 cm.
2. Put the asparagus (except the tops) and finely chopped onion in a saucepan, pour half a glass of chicken broth and cook until the asparagus is cooked under the lid (about 8 minutes).
3. Grind the resulting mixture with a blender.
4. Melt the butter on a low heat, put the flour, add pepper and salt and cook for two minutes. After that, pour in the broth and continue to cook until boiling. Now put the asparagus puree here and pour in the milk.
5. Pour the cream into a separate container, add a little of the resulting soup to them, mix. Then pour this cream into the soup, squeeze the lemon juice and heat the soup, but do not bring it to a boil.

With vermouth

Prepare the ingredients for the soup:

• 0.7 kg of asparagus;
• 750 ml chicken broth;
• six tablespoons of butter;
• three cloves of garlic;
• 60 ml dry vermouth;
• 180 ml of heavy cream;
• ground pepper and salt to taste.

Work order:

1. Cut off the tender tops of the asparagus shoots (about five centimeters), cut the rest of the asparagus into smaller pieces - two centimeters.
2. In a saucepan, sauté chopped onion and garlic in four tablespoons of butter until translucent.
3. Add vermouth and continue to simmer until there is almost no liquid left.
4. Put the asparagus, cut into 2 cm pieces, pour in the chicken broth and cook, salt, pepper and cook until it starts to boil.
5. Reduce the heat to low and continue to cook for about 20 minutes, covered.
6. Puree the resulting soup with a blender, strain through a sieve and add cream, if necessary, add salt and pepper.
7. The remaining asparagus (5 cm each) stew in a pan in two tablespoons of butter.
8. Pour soup into bowls and garnish with stewed asparagus pieces.

With cheese and mushrooms

From the products for the cream of asparagus soup you will need:

• green asparagus - 100 grams;
• potatoes - 0.7 kg;
• one bulb;
• olive oil;
• butter;
• chicken broth 0.8 l;
• salt, ground pepper and herbs to taste.

To decorate the soup:

• white mushrooms - 100 grams;
• shallots - 130 grams;
• soft cheese - 100 grams.

Cooking order:

1. Wash the asparagus, cut off the lower parts of the shoots, set aside three tops for decoration, cut the remaining parts into pieces of 0.5 cm. Cut the potatoes into cubes, finely chop the onion.
2. Heat olive oil in a saucepan. Put the asparagus, potatoes and onions there, add salt and lightly fry. Pour in the warm chicken broth to completely cover the vegetables and simmer for ten minutes. A few minutes before it's done, add the three tops of the asparagus shoots to the pot.
3. Pour some of the broth from the soup, put the rest in a blender, add olive oil and finely chopped parsley. Beat until smooth, then rub through a sieve, salt and pepper.
4. In a frying pan with olive oil, lightly fry shallots and porcini mushrooms, cut into strips. Rub the cheese through a sieve until creamy, pour in the olive oil and pepper. Prepare quenelles from the resulting mass. Put mushrooms on a plate, then cheese dumplings. Pour the cream of asparagus soup over the edges of the plate.

Asparagus soup with avocado

Ingredients for two servings:

• asparagus - four fresh shoots;
• cucumber - half a small one;
• avocado - 1/2 fruit;
• lemon juice - a tablespoon;
• nut butter - a teaspoon;
• salt and ground pepper - to taste;
• cold water - depending on the desired density;
• some hard cheese for decoration.

Puree all ingredients with a blender, salt and pepper to taste. Arrange on plates and sprinkle. You can decorate the asparagus soup with herbs and seeds (see the photo of the dish below).

In duck broth

This soup requires green asparagus. For 300 grams of stems you need to take:

• leek - 100 grams;
• large potatoes - 1 tuber;
• fat cream - 100 grams;
• duck broth - 0.8 liters;
• salt - half a teaspoon;
• melted duck fat - a tablespoon;
• ground black pepper - to taste.

Cooking steps:

1. Wash the asparagus, dry, cut off the thin top layer and cut off the tops.
2. Boil the upper parts in water for no longer than seven minutes, then remove and set aside.
3. Cut the onion into half rings and fry in a frying pan in duck fat.
4. Cut the bottom of the asparagus stalks into 2 cm pieces.
5. Peel the potatoes, rinse and cut into cubes or cubes.
6. Put the fried onions into the duck broth, then the potatoes and, after two minutes, the cut lower parts of the stems.
7. Cook over very low heat until the potatoes are ready.
8. Puree the resulting soup with a blender, pour cream into it, add salt and pepper. Warm it up again, arrange on plates, decorating each serving with the tops of asparagus.

Summing up

There are a lot of types of asparagus soups: with shrimp, with rice, with meat, with pine nuts, and so on. While summer is in full swing, you can enjoy fresh asparagus dishes, and when the season is over, you can replace it with canned.

Asparagus is a very useful vegetable, the season of which is very short, which justifies its comparative high cost. That is why it is important to know how to cook asparagus puree - quickly, tasty and win-win. ...Further

4.3

They say that this soup is very popular in Germany and Austria - there it is almost considered a national dish. Maybe so, I don’t know, but the fact that his taste is amazing is for sure! ...Further

3.5

Delicate, with a delicate taste, asparagus soup is prepared quickly and easily. It's time to cook it in the summer, when the asparagus harvesting season is in full swing. However, asparagus is sold all year round, so the recipe is always up to date. ...Further

3.7

Don't know what to cook for dinner? I want to offer you, as a change, to make a very rich, appetizing and tender asparagus soup. An amazing meal option for the whole family. ...Further

Asparagus or asparagus is a tasty and healthy plant, but is still quite rarely used in our cuisine. Asparagus can be steamed, grilled, or baked in the oven, and raw asparagus salads can be prepared. This is one of the earliest spring plants, so I advise you to try vitamin asparagus soup, and I will tell you how to cook it. ...Further

If you like light, vegetable first courses, then I recommend paying attention to this simple white asparagus soup recipe. Delicate and very appetizing - a great option for children and adults. ...Further

3.0

Asparagus is a fairly expensive vegetable, but given its incredible health benefits, I think your budget will outlive it. And so that they don’t buy in vain, I’ll tell you how to make soup with asparagus not only healthy, but also tasty! ...Further