Ingredients with Measurements:
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until soft and fragrant, about 5 minutes.
3. Add the asparagus and broth to the pot and bring to a boil.
4. Reduce the heat and simmer for 15-20 minutes until the asparagus is tender.
5. Remove from heat and let the soup cool for a few minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream and nutmeg.
8. Season with salt and pepper to taste.
9. Heat the soup over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 26g
Carbohydrates: 16g
Protein: 8g
Sodium: 600mg
Fiber: 5g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
Variations:
- Add chopped fresh herbs such as parsley or chives to the soup for extra flavor.
- Top the soup with croutons or grated Parmesan cheese for added texture.
- Use a combination of asparagus and broccoli for a different flavor.
Tips and tricks:
- Be sure to trim the tough ends off the asparagus before cooking.
- To make the soup extra creamy, use an immersion blender instead of a regular blender.
- If the soup is too thick, add more broth or cream to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream or crème fraîche on top.
- Garnish the soup with a sprinkle of chopped fresh herbs or a drizzle of olive oil.
Pairings:
- Serve the soup with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
- Roasted vegetables such as carrots or Brussels sprouts would pair well with this soup.
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or cream to thin it out.
Food safety advice:
- Be sure to cook the soup to a temperature of at least 165°F to ensure 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 and savory with a hint of sweetness from the asparagus. The nutmeg adds a warm, spicy note.
Serving suggestions:
- Serve the soup as a starter course for a dinner party or as a light lunch.
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