Monday, August 12, 2013

Asparagus Soup Delights

Asparagus (from the greek aspharagos, which is from the Persian asparagus Cimadolmo, i.e. bud) represents both the whole plant that sprouts and the plant. Asparagus has diuretic properties particular, is rich in fiber and potassium, is low in sodium and rich in water (90%), as well as many minerals. There are several varieties, the first wild, it is possible to get at the fallow pastures and forests of oaks, other species cultivated are distinguished by the color of the shoots. To preserve them, once collected, you can keep a day at room temperature or for 4 to 7 days in the refrigerator, wrapped in a damp cloth.

To be sure of their freshness, observe its peaks: if they are well closed and compact, it means that they are fresh. Well, it is no longer spring and summer has already arrived. But I still can not stop cooking this recipe! Yes, I'm talking about this ultra-easy and beautifully colored, cream of asparagus soup recipe. For me, the asparagus is a love! And you should also enjoy these rare and delicious vegetables in the form of soup!

Asparagus Cream Soup


1 cup asparagus
4 cups chicken broth
1 onion
1 garlic clove
1 cup cream
3 tbsp butter
3 tbsp flour
2 cups water
Salt and pepper to taste
Recipe Method:

Take a heavy bottom pan, add butter and then sauté the onions till it turn slightly golden. Add the asparagus and flour making a roux and sauté for 5 minutes. Do not brown.

Add the chicken broth. Add cream and season with salt and pepper and then cover and simmer for 20 minutes till the asparagus becomes tender.

Allow it to cool down and then blend it into a smooth paste .

Add the milk and heat it a bit so that it just begins to boil. Remove from the stove and serve hot with a roasted bun or bread.  

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