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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Asparagus Soup Recipe

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This recipe for Asparagus Soup is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp unsalted butter
1 Tbsp canola oil
3 cups chopped onions
2 Tbsp finely minced garlic
6 cups defatted chicken broth
3 lb fresh asparagus
2 carrots, peeled and chopped
1 cup chopped flat-leaf parsley leaves
1 Tbsp dried tarragon
salt and pepper to taste
pinch of cayenne pepper
1/2 cup greek plain yogurt (or sour cream), for garnish
1 large ripe tomato, seeded and cut into small dice, for garnish
Directions:
Directions:
Melt the butter in the oil in a pot over medium-low heat. Add the onions and garlic; cook until tender, stirring occasionally, apprx 15 minutes. Add the broth, heat to boiling.
Trim woody ends off the asparagus. Reserve the tips, then cut the stalks into 1-inch pieces; add to the broth. Add the carrots, parsley, tarragon, salt, pepper, and cayenne to broth. Simmer, partially covered, until the vegetables are tender, apprx 45 - 50 minutes.
Puree with an immersion blender or in batches in a blender or a food processor, then strain soup back into the pot.
Before serving, add the asparagus tips and simmer over medium-low heat until the tips are tender and soup is hot, apprx 10 minutes.
Serve with a dollop of plain yogurt (or sour cream), if desired, and a sprinkling of diced tomato.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes; cook time 60 minutes
Personal Notes:
Personal Notes:
We use this basic recipe for an abundance of any veggies we have on hand. Easy to freeze. Keeps you ahead of veggies-gone-bad!

 

 

 

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