Ingredients with Measurements:
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 cups carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
2. Add asparagus and carrots to the pot, and cook for 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes or until vegetables are tender.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot, and stir in heavy cream. Season with salt and pepper to taste.
6. Heat the soup over low heat until warmed through.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 23g
- Carbohydrates: 20g
- Protein: 5g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or half-and-half.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- To make the soup thicker, add a potato or two to the pot before pureeing.
- To make the soup thinner, add more vegetable broth or water.
- For a vegan version, substitute heavy cream with coconut cream or cashew cream.
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 a bowl with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
- Chopped fresh herbs, croutons, grated Parmesan cheese, or a dollop of sour cream.
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Mixed green salad, roasted vegetables, or a grilled cheese sandwich.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the vegetables until they are tender to avoid any foodborne illnesses.
Food history:
- Asparagus and carrots have been used in soups for centuries, and are known for their health benefits and delicious flavor.
Flavor profiles:
- This soup has a creamy and savory flavor with a hint of sweetness from the carrots.
Serving suggestions:
- Serve the soup as a starter or as a main dish with a side salad or bread.
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