Ingredients with Measurements:
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 8 ounces mushrooms, sliced
- 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. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and sauté until softened.
3. Add mushrooms and asparagus and cook for 5 minutes.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20 minutes.
6. Use a blender or immersion blender to puree the soup until smooth.
7. Stir in heavy cream and season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 22g
- Carbohydrates: 15g
- Protein: 7g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
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:
- Use fresh asparagus for the best flavor.
- Be sure to trim the woody ends of the asparagus before cooking.
- Use an immersion blender for easier cleanup.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a sprig of fresh herbs on top.
Garnishes:
- Fresh herbs, croutons, grated Parmesan cheese
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Caesar salad, garlic bread, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 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 subtle sweetness from the asparagus.
Serving suggestions:
- Serve as a starter for a dinner party or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Creamy, Savory, Earthy, Nutty, Herbaceous