Spring asparagus soup

Posted by adm On December - 30 - 2011

How to cook Spring asparagus soup


  • 30g butter
  • 1 scallion, white part but, thinly sliced
  • 1 large sebago spud, raw, finely shredded
  • 1 clove, humiliated
  • 1/2 cup (125ml) dry white wine-coloured
  • 2 bunches asparagus, cut, finely sliced
  • 4 cups (1 l) chicken or vegetable strain
  • 1/4 cup (60ml) thin skim
  • Dill sprigs, to dish

How to:

  • Melt the butter in a large saucepan over medium hotness. Add the scallion, potato and garlic and ready, stirring, for 5 minutes or until leek softens.

  • Add the wine and bring to the seethe. Fake, stirring occasionally, for 1-2 minutes or until wine reduces by one-half. Add the asparagus and stock and bring to a simmer. Prepare, stirring occasionally, for 5 minutes or until potato and asparagus are tenderise. Remove from warmth. Set aside for 5 minutes to cool slimly.

  • Transfer the soup to the jug of a blender and blend until still. Return to a clean saucepan and place over medium heat and prepare, stirring, for 2 minutes or until heated through. Add the cream and stir to trust. Taste and season with salt and peppercorn. Remove from hotness.

  • Ladle soup among serving bowls. Top with dill and serve immediately.

  • Prepare time:10 min.

    Cooking time:20 min.

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