Ingredients with Measurements:
- 1 pound asparagus, trimmed and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup chopped fresh parsley
- 1/4 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add asparagus and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until asparagus is tender, about 10-15 minutes.
3. Remove from heat and let cool slightly. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in chopped parsley and heavy cream. Season with salt and pepper to taste.
5. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 160
Fat: 11g
Carbohydrates: 12g
Protein: 4g
Sodium: 700mg
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add a squeeze of lemon juice for a tangy flavor.
- Top with croutons or grated Parmesan cheese for added texture.
- Substitute parsley with cilantro or basil for a different flavor profile.
Tips and tricks:
- To make the soup creamier, add more heavy cream or blend in a tablespoon of butter.
- For a thicker soup, add a potato or two to the pot before blending.
- For a vegan version, substitute heavy cream with coconut cream or almond milk.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat until warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprig of parsley on top.
Garnishes:
- Croutons
- Grated Parmesan cheese
- Chopped chives
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Quinoa salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, add more asparagus or blend in a potato for added thickness.
Food safety advice:
- Make sure to thoroughly wash the asparagus before using.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Asparagus has been cultivated for thousands of years and was prized by the ancient Greeks and Romans for its medicinal properties.
Flavor profiles:
- Asparagus: Earthy, slightly bitter
- Garlic: Pungent, savory
- Parsley: Fresh, herbaceous
Serving suggestions:
Serve the soup as a starter or as a light lunch or dinner.
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