Ingredients with Measurements:
- 2 pounds fresh asparagus, trimmed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1 lemon, juiced and zested
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
2. Add the chopped asparagus to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let simmer for 20 minutes, or until the asparagus is tender.
4. Remove the pot from the heat and let cool slightly. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream, lemon juice, and lemon zest. Season with salt and pepper to taste.
6. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 15g
Protein: 6g
Fiber: 5g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
- If you don't have heavy cream, you can use half-and-half or milk instead.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top the soup with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Be sure to trim the tough ends off the asparagus before chopping.
- If you don't have a blender or immersion blender, you can use a potato masher to puree the soup.
- To make the soup ahead of time, prepare it up to the point of adding the cream and lemon juice. Let it cool and refrigerate until ready to serve. Reheat the soup over low heat and stir in the cream and lemon juice just before serving.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh parsley or a slice of lemon.
Garnishes:
- Fresh parsley
- Grated Parmesan cheese
- Croutons
- Lemon slices
Pairings:
- A crusty baguette or garlic bread
- A simple green salad with a lemon vinaigrette
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
- Quinoa or brown rice
Troubleshooting advice:
- If the soup is too thick, you can thin it out with a little more broth or water.
- If the soup is too thin, you can simmer it over low heat until it thickens up.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
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:
- This soup is creamy, tangy, and slightly sweet, with a bright lemon flavor and a hint of garlic.
Serving suggestions:
- Serve the soup as a light lunch or dinner, or as a first course for a dinner party.
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